Ibihaza (Rwandan Beans)
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.
Source and licence
"Ibihaza (Rwandan Beans)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ibihaza_(Rwandan_Beans), revision 4533871), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ibihaza_(Rwandan_Beans)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4533871
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.
- 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.
- 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.
- Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.
- 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.
- Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.
- Remove the pot from the heat and let the beans rest for a few minutes before serving.