Ibihaza (Rwandan Beans)
Zutaten
- 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
Anleitung
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. 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. 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. Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.
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. Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.
7. Remove the pot from the heat and let the beans rest for a few minutes before serving.
