Burundian Ibiharage (Stewed Red Beans)

Name: Burundian Ibiharage (Stewed Red Beans)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Burundi
Ingredients: 3 cups dried red kidney beans, soaked overnight; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp red palm oil or vegetable oil; 1 green bell pepper, chopped; 2 cloves garlic, minced; 1 tsp salt; 4 cups water or as needed

Burundian Ibiharage (Stewed Red Beans) photo 1

6 servings15 min prep90 min cookEasy Burundi

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The Story Behind It

The Tale of Burundian Ibiharage (Stewed Red Beans)

Story updated September 17, 2026

Ibiharage, stewed red beans, reflects Burundi's reliance on beans as a key protein source, grown widely across the country's fertile hills. Slow-simmered, often with palm oil, it's a staple dish typically paired with ubugali or rice in everyday Burundian meals.

Ingredients

Scale:· 6 servings

3 cups dried red kidney beans, soaked overnight
1 onion, chopped
2 tomatoes, chopped
2 tbsp red palm oil or vegetable oil
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp salt
4 cups water or as needed

Instructions

1Drain the soaked beans and place them in a large pot with fresh water to cover generously.
2Bring to a boil, then reduce heat and simmer the beans for about 1 hour until tender, topping up water as needed.
3In a separate pan, heat the palm oil and sauté the onion and garlic until soft and golden.
4Add the chopped tomatoes and green pepper, cooking until they break down into a thick sauce.
5Stir the sauce into the cooked beans along with their cooking liquid.
6Season with salt and simmer together for 15-20 minutes so the flavors meld and the sauce thickens.
7Serve hot with ubugali or rice.

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