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Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)
A community recipe for Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 tablespoons Vegetable Oil
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 2 Tomatoes diced
- 2 cups Beans soaked overnight and drained
- 1 pound Smoked Beef cut into bite-sized pieces
- 1 teaspoon Thyme
- 1 teaspoon Paprika
- As needed Salt to taste
- As needed Black Pepper to taste
- As needed Parsley or cilantro leaves, for garnish (optional)
Make it
Method
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- 2
Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
- 3
Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.
- 4
Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.
- 5
Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.
- 6
Stir occasionally during cooking and skim off any foam that forms on the surface.
- 7
Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.
- 8
Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.
- 9
Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving.
Source & rights
Where this recipe comes from
Adapted from “Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)” by Wikibooks contributors, revision 4518419, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.