Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• 2 cups dried beans, soaked overnight and drained
• 1 pound smoked beef, cut into bite-sized pieces
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley or cilantro leaves, for garnish (optional)

Ingredients for 3 servings (1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

   Stovetop
2. 2

   Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.

3. 3

   Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.

4. 4

   Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.

5. 5

   Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.

   Stovetop
6. 6

   Stir occasionally during cooking and skim off any foam that forms on the surface.

7. 7

   Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.

8. 8

   Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.

   Stovetop
9. 9

   Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving.