Soup
Ibiharage (red beans stewed in tomato and palm oil)
- Preparation time
- 1 h 15
- Servings
- 4 servings
Ingredients
- Kidney beans — to buy300 g (dried)
- Tomato — to buy3
- Onion — to buy1
- Palm oil — to buy2 tbsp
- Garlic — to buy2 cloves
- Salt — to buy1 tsp
- Water — to buy1 L
Preparation
The night before, soak the dried red beans in a large bowl of cold water overnight.
Drain them and cook in a pot of unsalted water for 50 minutes at a simmer, until very tender.
Meanwhile, slice the onion, chop the garlic, and cut the tomatoes into small dice.
Heat the palm oil in a pan, add the onion and garlic, and sauté for 3 minutes until fragrant.
Add the tomatoes and let them stew for 8 minutes over medium heat, mashing with a spoon, until you get a thick, orange-red sauce.
Drain the cooked beans, keeping a little of their cooking water, then add them to the tomato sauce.
Stir, adding a splash of cooking water if needed, season with salt, and simmer for another 10 minutes over low heat to let the flavors meld.
Serve hot, as a main dish with ubugali or rice.