Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)
Ikinyomoro n'ibishyimbo is a Rwandan dish of beans simmered with smoked fish, and it shows how little you need for a filling main. The fillets rest on the beans as they simmer, so the smoke seeps into the pot before the fish is flaked back in. Because smoked fish is already salty, you season late and taste as you go. Any smoked fish works, from tilapia to mackerel.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced 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 cooked beans and stir until they are coated with the onion and tomato mixture.
Lay the smoked fish fillets on top of the beans. Cover the pot and simmer for about 10 to 15 minutes so the smoke flavor spreads through the beans.
Season with salt and black pepper, going lightly on the salt because the smoked fish already carries plenty.
Lift the fillets out of the pot and set them aside. Stir the beans gently with a wooden spoon to blend in the flavors.
Flake the fish into small pieces and return it to the pot. Stir gently so the fish is spread evenly through the beans, then taste and adjust the seasoning.
Remove the pot from the heat and move the beans to a serving dish. Scatter fresh cilantro leaves over the top if you like.
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