Ibiharage (Burundian beans)
Red kidney beans pressure-cooked with onion, garlic, chili, and a blend of palm and sunflower oils. Serves 4.
This version of Ibiharage combines red kidney beans with onion, garlic, and chili, and is cooked in a pressure cooker. Allow about 15 minutes of active preparation, 12 hours of soaking, and around 60 minutes of cooking.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Rinse the red kidney beans and soak them in water for 12 hours. Drain them before cooking.
Ready to continue when: The beans have soaked for 12 hours and are drained.
720 min - 02
Sauté the aromatics
Heat the sunflower oil and palm oil in the pressure cooker. Add the onion and garlic and sauté until the onion softens and turns translucent.
Ready to continue when: The onion is soft and translucent, and the garlic is not burned.
5 min - 03
Cook the beans
Add the drained beans, hot chili, and salt. Pour in enough water to cover them. Close the pressure cooker and cook for 60 minutes, following the cooker’s instructions.
Ready to continue when: When the cooker is opened, the beans are tender and some liquid remains; if they are still firm, cook them longer until softened.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.