Ibiharage

Name: Ibiharage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cans kidney beans (canned), drained, or 480 g home-cooked red beans; 3 tbsp red palm oil; 2 onions, sliced; 3 cloves garlic, crushed; 1 tomato, chopped (optional); 1 fresh red chilli, chopped; 1 tsp salt; 100 ml water

Vegetarian

Red beans tossed in palm oil with lots of onion, garlic and a little chilli until glossy and slightly crisp at the edges. Burundi's everyday protein, eaten with rice, plantains or ugali.

Ibiharage is a Burundian main course, ready in about 30 minutes and made with kidney beans (canned) and red palm oil. It serves 4 and is rated beginner to cook.

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Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Level: Beginner
Calories: 265

Ingredients

4 servings

2 cans (480 g) Kidney beans (canned) (opens in a new tab), drained, or 480 g home-cooked red beans
3 tbsp (40 g) Red palm oil (opens in a new tab)Swap: Neutral vegetable oil
2 (220 g) Onions (opens in a new tab), sliced
3 cloves (12 g) Garlic (opens in a new tab), crushed
1 (120 g) Tomato (opens in a new tab), chopped (optional)
1 (6 g) Fresh red chilli (opens in a new tab), chopped
1 tsp (6 g) Salt (opens in a new tab)
100 ml Water (opens in a new tab)

Equipment

Frying pan / skillet (opens in a new tab)

Method

1
Step 1
Warm the palm oil (opens in a new tab) and fry the onions (opens in a new tab) until soft and starting to colour.
- 7 min
- medium heat
- Frying pan / skillet (opens in a new tab)
How it looks · Photo: Magda Ehlers on Pexels
2
Step 2
Add the garlic (opens in a new tab), chilli and tomato (opens in a new tab) and cook for 3 minutes until fragrant and the tomato softens.
- 3 min
- medium heat
3
Step 3
Add the beans, salt and water and simmer, stirring now and then, until the liquid is absorbed and the beans are glossy.
- 10 min
- medium-low heat

About this dish

Origin: Burundi · Commonly attributedBeans are eaten daily throughout Burundi and Rwanda.Also popular in RwandaMore food from Burundi
Dish: Lunch · Dinner · Main courses · Side dishes
Cooking method: Sautéed, Simmered
Taste: savoury, earthy, spicy (chilli heat)
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
Worked out from the ingredients. How labels work
Good for: One-pan · Budget-friendly · Everyday
Cook more with: Kidney beans (canned) · Red palm oil · Onion · Garlic · Fresh red chilli
Techniques: Sautéing · Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

265 kcal per serving

Calculated

1 serving ≈ 216 g · recipe makes 4

Where the energy comes from

Protein 15%
Carbohydrate 47%
Fat 38%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	265 kcal	123 kcal
Protein	10.4 g	4.8 g
Carbohydrate	32 g	14.8 g
Net carbohydrate	24.4 g	11.3 g
Sugars	7 g	3.2 g
Added sugars	0 g	0 g
Fibre	7.6 g	3.5 g
Fat	11.4 g	5.3 g
Saturated fat	5.2 g	2.4 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	863 mg	399 mg
Salt equivalent	2.2 g	1 g

Vitamins & minerals per serving

Potassium: 430 mg
Calcium: 90 mg
Iron: 2 mg
Magnesium: 43 mg
Vitamin A (RAE): —
Vitamin C: 7 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 44 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: tomato.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

If cooking dried beans, soak overnight and boil until completely tender before frying.

Common mistakes

Stirring too vigorously — the beans should stay whole and glossy.

Serve with

Serve with rice, ugali, boiled green bananas or sweet potatoes, and lenga-lenga.

Storage

Keeps 3 days refrigerated.

Reheating

Reheat in a pan with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Kidney beans (canned), drained, or 480 g home-cooked red beans2 can · 480 g
Tomato, chopped (optional)1 piece · 120 g
Fresh red chilli, chopped1 piece · 6 g

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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