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Ibihaza (Rwandan Beans)

@arecipe.bsky.social

Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection. This simple yet delicious recipe is a staple in Rwandan cuisine and can be enjoyed as a main course or as a side dish.

Ingredients

  • 2 cups dried beans (such as red kidney beans or black-eyed peas)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt, to taste
  • Water, for cooking

Instructions

  1. 1
    Rinse the dried beans thoroughly under running water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
  2. 2
    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.
  3. 3
    Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch. Bring the mixture to a boil.
  4. 4
    Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.
  5. 5
    Cover the pot partially with a lid and simmer the beans for about 1–1½ hours, or until they are tender and cooked through. Stir occasionally and add more water if necessary to maintain the desired consistency.
  6. 6
    Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.
  7. 7
    Remove the pot from the heat and let the beans rest for a few minutes before serving.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Ibihaza_(Rwandan_Beans)