A simple Burundian bean preparation slowly cooked with onion and tomato until rich and tender.
Beans are an important everyday food in Burundi, and ibiharage refers to cooked beans prepared in straightforward, nourishing ways.
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- Prep
- 15 minutes plus soaking
- Cook
- 1 hour 30 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Drain the soaked beans, cover with fresh water and simmer until almost tender, about 50–70 minutes.
-
Heat oil in another pot and soften the onion for 6–8 minutes.
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Add tomatoes and optional chili and cook for 10 minutes.
-
Add the beans with enough cooking liquid to keep the mixture loose and simmer for another 20–25 minutes.
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Season once the beans are fully tender and finish with spring onion if using.
Chef’s notes
Older beans may take longer. Keep enough liquid for a spoonable finish rather than cooking the beans dry.
Substitutions
Canned beans can be used for speed; simmer them in the tomato base for about 20 minutes.
Serve with
Plantain, cassava, rice or ugali
Storage
Refrigerate for up to 3 days. Reheat to a full simmer, adding water if the beans have thickened.
Allergens
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
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