Mains
Ibiharage by’Igitoki (Beans with Plantains)
Ingredients
- - 300 g (1 1/2 cups) dried red kidney beans, soaked overnight
- - 3 green (unripe) plantains, peeled and cut into thick chunks
- - 2 tbsp vegetable oil
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 2 garlic cloves, minced
- - 800 ml (3 1/3 cups) water
- - 1 tsp salt
- - 1/2 tsp ground black pepper
- - 1/2 tsp paprika
Method
- Drain the soaked beans, place in a large pot, cover with fresh water and boil for 45 minutes until nearly tender.
- Meanwhile, heat the oil in a separate pan and sauté the onion for 5 minutes until soft.
- Add the garlic and tomatoes and cook for 5 minutes until softened.
- Stir the tomato mixture into the pot of beans, along with the 800 ml water, salt, pepper and paprika.
- Add the plantain chunks, cover, and simmer for 25-30 minutes until the plantains are soft and the beans are fully tender.
- Stir gently partway through cooking to combine without breaking up the plantains too much.
- Serve hot as a complete main course, on its own or with a side of greens.
Introduction: This substantial one-pot dish pairs Burundi's staple beans with starchy green plantains, cooked together until the plantains soften into the sauce.
Cultural Background: This substantial one-pot dish pairs Burundi's staple beans with starchy green plantains, cooked together until the plantains soften into the sauce. It is a favourite family dinner, prized for being both filling and economical, and often appears at communal gatherings.
Tips: Choose firm, green (not ripe/yellow) plantains, which hold their shape better and absorb the sauce. Stir gently once the plantains are added to avoid mashing them completely.
Variations: Add cubed pumpkin alongside the plantains for extra sweetness and texture. Already vegan as written.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating: Reheat gently in a covered pot over low heat with a splash of water, stirring occasionally.
Nutrition: Approx. 380 kcal, 12 g protein, 68 g carbohydrate, 8 g fat per serving (based on 6 servings).
FAQs:
Q: Can I use ripe plantains instead?
A: Ripe plantains will work but will break down more and add sweetness; green plantains give the traditional, firmer result.
Q: Is this dish spicy?
A: No, it is mild by default, though chopped chilli or hot sauce can be added to taste.