Quirky Foodster

Soups

Isupu y’Ibishyimbo (Burundian Bean Soup)

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10 min
Prep
90 min
Cook
6
Servings

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Ingredients

  • - 300 g (1 1/2 cups) dried red kidney beans, soaked overnight
  • - 1.2 litres (5 cups) water or vegetable stock
  • - 1 onion, chopped
  • - 2 carrots, diced
  • - 2 tomatoes, chopped
  • - 2 tbsp vegetable oil
  • - 1 tsp salt
  • - 1/2 tsp ground black pepper
  • - 2 tbsp chopped fresh coriander (cilantro), to serve

Method

  1. Drain the soaked beans, place in a pot with the water or stock, and bring to a boil.
  2. Reduce heat and simmer for 60 minutes, skimming any foam from the surface.
  3. In a separate pan, heat the oil and sauté the onion until soft, about 5 minutes.
  4. Add the carrots and tomatoes and cook for 5 minutes.
  5. Stir the sautéed vegetables into the bean pot along with the salt and pepper.
  6. Simmer for a further 20 minutes until the beans are fully tender and the soup has thickened slightly.
  7. For a smoother soup, blend one-third of the mixture and stir it back in.
  8. Ladle into bowls and garnish with fresh coriander before serving.

Introduction: A warming, brothy bean soup enjoyed especially during Burundi's cooler rainy season, this dish makes use of the same beloved beans found in ibiharage but in a lighter, more liquid form, often served as a starter or a simple standalone meal for the sick or elderly.

Cultural Background: A warming, brothy bean soup enjoyed especially during Burundi's cooler rainy season, this dish makes use of the same beloved beans found in ibiharage but in a lighter, more liquid form, often served as a starter or a simple standalone meal for the sick or elderly.

Tips: Soaking the beans overnight is essential for both texture and shorter cooking time. Blending a portion of the soup gives body without needing cream or thickeners.

Variations: Add diced sweet potato for extra heartiness and natural sweetness. Already vegan as written.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water if too thick.

Nutrition: Approx. 260 kcal, 13 g protein, 42 g carbohydrate, 5 g fat per serving (based on 6 servings).

FAQs:

Q: Can I use canned beans for a quicker version?
A: Yes, use 2 x 400 g cans of drained kidney beans and reduce the simmering time to 25 minutes total.

Q: Is this soup gluten-free?
A: Yes, all ingredients are naturally gluten-free.