Ibiharage

Preparation

1. Soak the dried beans in water for 8 hours or overnight, then drain and rinse thoroughly. Place the soaked beans in a large pot with 6 cups of fresh water or vegetable broth and bring to a boil over high heat. Reduce to a simmer and cook covered for 30-35 minutes until the beans are partially cooked but still firm, then drain and set aside.
2. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
3. Add the tomato paste to the pot and cook for 2 minutes while stirring constantly to caramelize and deepen the flavor. Add the partially cooked beans back to the pot along with the salt, black pepper, hot pepper if using, and fresh water or broth if needed to cover the beans by about 1 inch.
4. Bring to a boil, then reduce heat to low, cover with a lid, and let simmer gently for 30-40 minutes until the beans are completely tender and beginning to break down slightly, creating a thick, stew-like consistency. The beans should be soft enough to crush easily with a spoon. Stir occasionally during cooking and skim any excess foam if desired. Taste and adjust seasoning with additional salt and pepper if needed.