Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)

• 1 cup beans (preferably white beans), soaked overnight
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 carrot, diced
• 1 potato, diced
• 1 green bell pepper, diced
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 fish stock cube (optional)
• 1 pound (450 grams) fresh fish fillets (such as tilapia or catfish)
• Salt to taste
• Pepper to taste
• Fresh parsley or cilantro, for garnish

Ingredients for 3 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.

   Stovetop
2. 2

   In the same 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
3. 3

   Add the diced tomato, carrot, potato, and green bell pepper to the pot. Stir well to combine.

4. 4

   Add the cooked beans back to the pot and pour in enough water to cover the ingredients. Add the bay leaf, cumin, thyme, and fish stock cube (if using). Season with salt and pepper to taste.

5. 5

   Bring the soup to a simmer and cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together.

   Stovetop
6. 6

   While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper. Grill or pan-fry the fish until cooked through. Once cooked, flake the fish into smaller pieces using a fork.

   Grill or barbecueStovetop
7. 7

   Add the flaked fish to the soup and simmer for an additional 5 minutes to allow the flavors to combine.

   Stovetop
8. 8

   Remove the bay leaf from the soup and adjust the seasoning if needed.

9. 9

   Serve hot, garnished with fresh parsley or cilantro.