Entree: Burundi – Ibiharage (Stewed beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 1 hr 15 min

Total 1 hr 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 cups dried common beans (kidney/pinto/haricot), rinsed and soaked overnight (such as kidney beans)
- 6 cups (1.4 L) water or light stock (for cooking beans)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz)
- 4 cloves (0.42 oz) garlic, minced
- 1–2 tsp smoked paprika or ground mild chili
- 2 tbsp tomato paste
- 2 medium tomatoes, chopped, about 10 oz
- 1 small bay leaf
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 4 oz smoked freshwater fish, flaked (optional; e.g., smoked tilapia or small dried fish)
- 2 tbsp smooth peanut butter (optional, for richness)
- 2 green onions, thinly sliced (for finish)
- 1 tbsp (15 ml) lemon or lime juice (optional)
- Cooked manioc (cassava), plantain, or rice, to serve

Show original ingredient measurements

- 2 cups (370 g) dried common beans (kidney/pinto/haricot), rinsed and soaked overnight (such as kidney beans)
- 6 cups (1.4 L) water or light stock (for cooking beans)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves (12 g) garlic, minced
- 1–2 tsp (2–4 g) smoked paprika or ground mild chili
- 2 tbsp (33 g) tomato paste
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 small bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 oz (115 g) smoked freshwater fish, flaked (optional; e.g., smoked tilapia or small dried fish)
- 2 tbsp (30 g) smooth peanut butter (optional, for richness)
- 2 green onions, thinly sliced (for finish)
- 1 tbsp (15 ml) lemon or lime juice (optional)
- Cooked manioc (cassava), plantain, or rice, to serve

Instructions

1. Cook the beans: Drain the soaked beans. Place beans in a large pot with 6 cups (1.4 L) water and bay leaf, bring to a boil, then reduce to a gentle simmer and cook until tender, 60–90 minutes depending on bean age, skimming foam and adding water as needed so beans remain just covered. Salt toward the end of cooking once beans are soft.
2. Make the base and finish the stew: While beans are cooking (or after they are tender), heat 3 tbsp (45 ml) oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and smoked paprika and cook 1 minute. Stir in tomato paste and chopped fresh tomatoes and cook until they break down, 5–7 minutes. Add the cooked beans (with a cup or so of their cooking liquid), flaked smoked fish if using, and peanut butter if using; simmer gently 10–15 minutes to meld flavors and thicken to a stew consistency. Adjust seasoning with salt, pepper and lemon or lime juice to brighten. Stir in sliced green onions just before serving and serve hot with manioc, plantain or rice.