Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)
Ibirayi n'ibinyomoro is a hearty and flavorful Rwandan soup that combines beans and smoked beef. This comforting dish is a popular choice during cold seasons and is enjoyed for its rich and savory flavors.
Source and licence
"Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ibirayi_n%27Ibinyomoro_(Rwandan_Bean_Soup_with_Smoked_Beef), revision 4518419), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ibirayi_n'Ibinyomoro_(Rwandan_Bean_Soup_with_Smoked_Beef)&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 4518419
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.
Rwanda. Associated with Rwanda by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tomatoes, diced
- 2 cups dried beans, soaked overnight and drained
- 1 pound smoked beef, cut into bite-sized pieces
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Fresh parsley or cilantro leaves, for garnish (optional)
Method
- 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 diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
- Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.
- Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.
- Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.
- Stir occasionally during cooking and skim off any foam that forms on the surface.
- Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.
- Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.
- Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving.