Instructions

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.
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.
3. 3
   Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they release their moisture and start to brown.
4. 4
   Add the diced tomato, thyme, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
5. 5
   Return the cooked beans to the pot and season with salt and pepper to taste. Stir again to ensure all the ingredients are well incorporated.
6. 6
   Reduce the heat to low, cover the pot, and let the beans and mushrooms simmer together for about 15–20 minutes, allowing the flavors to meld.
7. 7
   Taste and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.
8. 8
   Remove the pot from the heat and let the ibihaza n'ubwoko rest for a few minutes before serving.
9. 9
   Serve the dish hot, garnished with fresh cilantro or parsley.