Ibirayi N'ibishyimbo (rwandan Bean Soup with Fish)

Ingredients

• 1 cup beans, soaked overnight
• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 tomato
• 1 carrot
• 1 potato
• 1 green bell pepper
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 pound fish fillets
• to taste parsley

Steps

1. Drain and rinse the soaked beans.
2. In a large pot, add the beans and enough water to cover them.
3. Bring to a boil over medium heat.
4. Cook until the beans are tender, usually for about 1–2 hours.
5. Drain the cooked beans.
6. Set them aside.
7. In the same pot, heat the vegetable oil over medium heat.
8. Add the chopped onion and minced garlic.
9. Sauté until the onion is translucent and fragrant.
10. Add the diced tomato, carrot, potato, and green bell pepper to the pot.
11. Stir well to combine.
12. Add the cooked beans back to the pot.
13. Pour in enough water to cover the ingredients.
14. Add the bay leaf, cumin, thyme, and fish stock cube (if using).
15. Season with salt and pepper to taste.
16. Bring the soup to a simmer.
17. Cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together.
18. While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper.
19. Grill or pan-fry the fish until cooked through.
20. Once cooked, flake the fish into smaller pieces using a fork.
21. Add the flaked fish to the soup.
22. Simmer for an additional 5 minutes to allow the flavors to combine.
23. Remove the bay leaf from the soup.
24. Adjust the seasoning if needed.
25. Serve hot, garnished with fresh parsley or cilantro.