Prep 10 mins
Cook 2 hrs
This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This is a tasty way to prepare beans and makes a good side dish for any African meat-based recipe.
- 12 ounces white navy beans
- boiling water
- 1⁄2 cup cooking oil
- 3 large onions, sliced
- 1 garlic clove, crushed
- 1 teaspoon berbere mixed spice
- 2 teaspoons salt
- Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat.
- Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender.
- Alternately, you can use a pressure cooker to soften the beans.
- In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant.
- Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately.