Ibihaza (Rwandan Beans)
Ibihaza is a simple Rwandan pot of beans, slow-simmered with onion, garlic and a handful of dried spices. The beans do most of the work: after an overnight soak they cook gently for about an hour, turning tender and soaking up cumin, paprika, coriander and thyme along the way. A bay leaf adds a quiet background note. Serve it as a main with a starch, or as a side next to something grilled.
Instructions
Rinse the dried beans under running water, then cover them generously with fresh water in a large bowl. Leave them to soak overnight, or for at least 8 hours, then drain and rinse them again.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and smells sweet.
Tip in the soaked beans and pour in enough water to cover them by about an inch. Bring the pot to a boil.
Turn the heat down to low and stir in the cumin, paprika, coriander, thyme and bay leaf. Mix well so the spices spread through the beans.
Set the lid on partially and simmer for about 1 to 1½ hours, stirring now and then. The beans are ready when they are tender all the way through, and you can add a little water if the pot looks dry.
Stir in salt to taste and cook for another 5 to 10 minutes so the seasoning settles in. Take the pot off the heat and let it rest a few minutes before serving.
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