Ibihaza n'Ubwoko (Rwandan Beans with Mushroom)
Ibihaza n'ubwoko is a Rwandan dish of white beans simmered with mushrooms, and it works as a full vegetarian main. The beans are boiled until soft, then folded into a pan base of onion, garlic, browned mushrooms and tomato, seasoned with thyme and paprika. Cayenne is optional, so you control the heat. Serve it with steamed rice, ugali or bread, and finish with fresh cilantro or parsley.
Instructions
Drain and rinse the soaked beans, then put them in a large pot with enough water to cover. Bring to a boil over medium heat and cook for about 1 to 2 hours, until the beans are tender. Drain them and set aside.
Heat the vegetable oil in the same pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and smells fragrant.
Add the mushrooms and cook for about 5 minutes, until they give off their moisture and begin to brown.
Stir in the tomato, thyme, paprika and cayenne, if using, mixing until everything is evenly coated.
Return the beans to the pot, season with salt and pepper, and stir so the beans pick up the mushrooms and spices.
Lower the heat, cover the pot, and simmer for 15 to 20 minutes so the flavors come together. Taste and add more salt, pepper or spice if it needs it.
Take the pot off the heat and let it rest for a few minutes. Serve hot, topped with chopped cilantro or parsley.
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