Ibihaza

Ingredients

2 cups green beans (or fresh pumpkin), cut into bite-sized pieces
1/2 cup dried kidney beans, soaked overnight and drained
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 bell pepper, chopped
1-2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
2 cups vegetable or chicken broth
1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Cook the Beans

In a large pot, add the soaked kidney beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the beans are tender, about 45 minutes. Drain and set aside.

Prepare the Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

Add Tomatoes and Peppers

Stir in the chopped tomatoes and bell pepper. Cook for 5 minutes until the tomatoes start to break down.

Combine Ingredients

Add the cooked kidney beans and green beans (or pumpkin) to the pot. Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.

Add Broth

Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the green beans (or pumpkin) are tender.

Season and Garnish

Taste and adjust seasoning with salt and black pepper. Garnish with chopped fresh cilantro before serving.