Ibihaza (rwandan Beans)

Ingredients

• 2 cups beans
• 1 onion
• 2 cloves garlic
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 teaspoon thyme
• 1 bay leaf
• to taste water

Steps

1. Rinse the dried beans thoroughly under running water.
2. Place them in a large bowl.
3. Cover with water.
4. Allow the beans to soak overnight or for at least 8 hours.
5. Drain and rinse the beans before cooking.
6. In a large pot, heat the vegetable oil over medium heat.
7. Add the chopped onion and minced garlic.
8. Sauté until the onion is translucent and fragrant.
9. Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch.
10. Bring the mixture to a boil.
11. Reduce the heat to low.
12. Add the cumin, paprika, coriander, thyme, and bay leaf to the pot.
13. Stir well to combine.
14. Cover the pot partially with a lid.
15. Simmer the beans for about 1–1½ hours, or until they are tender and cooked through.
16. Stir occasionally.
17. Add more water if necessary to maintain the desired consistency.
18. Season the beans with salt, to taste.
19. Continue cooking for another 5–10 minutes to allow the flavors to meld.
20. Remove the pot from the heat.
21. Let the beans rest for a few minutes before serving.