Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)
Ibirayi n'ibinyomoro is a Rwandan soup of dried beans simmered with smoked beef, and it suits cold weather. The smoked meat does most of the seasoning work, flavoring the broth as the beans slowly soften over an hour or more. Browning the beef briefly with the onion and tomato builds a savory base before any water goes in. Add carrots or potatoes if you want it heartier, and keep leftovers for up to three days.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Stir in the diced tomatoes and cook for a few minutes, until they soften and give up their juices.
Add the smoked beef and cook for about 5 minutes, until it browns slightly at the edges.
Tip in the soaked, drained beans and stir well so they are coated with the onion, tomato and beef.
Pour in enough water to cover the beans and beef. Bring to a boil, then turn the heat down to low and simmer for about 1 to 1.5 hours, until the beans are tender.
Stir now and then while it cooks, and skim off any foam that collects on the surface.
Season with the thyme, paprika, salt and black pepper, then taste and adjust to your liking.
Simmer for another 15 to 20 minutes so the flavors come together. Ladle into bowls and top with parsley or cilantro if you like.
Make it personal.
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