A thick sauce of beans is a Burundi dish.


1 1-pound can beans (limas, pinto, kidney, or black-eyed peas)

3 onions, coarsely chopped

1 clove garlic, mashed

¼ to ½ cup oil

1 to 2 chili peppers or ½ to 1 tablespoon crushed red pepper

2 teaspoons salt


Drain beans. Sauté onions and garlic in hot oil until onions are transparent and soft. Add beans, chilies, and salt. Continue sautéing about 5 minutes more.

Variation: Dried beans may be used. Soak 1 cup beans overnight. Simmer until tender. Drain.


6 servings


country : Burundi

course : vegan dish


source : Best of Regional African Cooking / Harva Hachten