Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• 2 cups cooked beans
• 2 smoked fish fillets
• Salt to taste
• Black pepper, to taste
• Fresh cilantro leaves, for garnish (optional)

Ingredients for 4 servings (1.2 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 cooked beans to the pot and stir well to combine with the onion and tomato mixture.

4. 4

   Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together.

   Stovetop
5. 5

   Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish.

6. 6

   Carefully remove the fish fillets from the pot and set them aside.

7. 7

   Using a wooden spoon, gently stir the beans to incorporate the flavors.

8. 8

   Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans.

9. 9

   Taste and adjust the seasoning if needed.

10. 10

    Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.