Unusual Fact: In 1996, Burundi’s runner Venuste Niyongabo led his country to earn an Olympian title in the 5000 metres, this was the first ever gold won for Burundi placing it in the top 49 highest achieving countries for that particular olympics
There is a reason that this post is titles Beans for Burundi, it’s because almost every recipe I found contained some form of bean in it. Here are some examples:
Beans and Bananas
Lentil Bean Soup
But what I did end up making was Lentil and Bean soup, fried Beans and Anise Bread. All of these were equally delicious.
Firstly the Lentil and Bean soup. This was – as I said before – delicious. Lots of vegetables and little work. It would be perfect for the winter. We bought the lentils the day before and soaked them overnight in water. I ended up adding about 2 more cups of water to the mix and it was a bit more like a casserole than a soup but that’s fine. There isn’t really that much else to say about this soup. I loved it. This recipe was from this site.
The next meal was fried beans. The beans that this recipe asks for are called Navy beans. I believe that these are the beans that they use in baked beans. We bought them dried from a health food shop. I soaked them overnight in water and then boiled them for about an hour but they still weren’t soft enough so we ate them the next day instead with chicken. These were really nice though, next time I would add some more garlic as it needed more flavour. This recipe was from the World Cookbook for Students.
Finally, the last dish we made was Anise Bread. This recipe calls for Anise Seed Powder. This is also known as ground aniseed. We did not have any aniseed at home but after searching it up on Wikipedia, I found out that it is very closely related to star anise and fennel. We had some star anise in the cupboard so that what we used. Mum has this really cool coffee and spice grinder. I love it, now that I know that we have it, I will be using it all the time.
With the bread mixture, we halved it because it was only mum and I eating. There wasn’t enough water in the recipe, I’m not sure if it’s because I halved it or if it is a fault in the recipe. Anyway, this bread was also delicious, the star anise wasn’t too strong, it was just right. I also cooked it for longer than it said. About 20 minutes longer.
Finally, on a happy note WE FINISHED THE B’s. I never thought it would happen. I think it was something like 19 countries. We started with The Bahamas way back in June last year. Next we are with Cambodia and the rest of the C’s!
Lentil and Bean Soup
Lentil and Bean Soup (Soupe aux Lentilles et Legumes)
225 g sweet potato, peeled and diced
225 g carrots, peeled and diced
2 onions, sliced
225 g green cabbage, shredded
300 g brown lentils
225 g green French Beans
600 ml vegetable stock
Salt and freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
Heat the oil in a pan then fry the onion for a few minutes before adding the lentils. Stir to ensure that the lentils are completely coated in oil. Add the stock and simmer for 20 minutes until the lentils are very soft. Add the remaining vegetables and season. Allow to simmer for a further 15 minutes until the lentils form a mush. Serve with crusty bread.
2cups navy beans (dried or canned)
2 cloves garlic
1 chilli (optional)
Boil beans for 2hrs or until soft (not necessary if using canned)
Heat oil and fry onions until translucent, add garlic and continue to fry until onions are soft
Add beans and chilli (if using)
Continue frying until flavours are incorporated
Anise Bread (Pain Anisette)
2tsp dry yeast
1 1/2 Tbs sugar
1/3 cup warm water
3 1/3cups flour
1 1/2 tsp salt
2TBS vegetable oil
2 TBS anise seed powder
1 egg yolk beaten well
Dissolve yeast and sugar in warm water. Leave in a warm place (heat oven to 30˚C, open oven door and place bowel near the end of the door so that it is on the edge of the oven, cover with cling film) until frothy about 10mins
Transfer yeast mixture to a large bowl and add 1c of flour. Mix well until smooth. Leave for about 30 minutes in warm spot or until doubled in volume
Add remaining flour and rest of ingredients except egg yolk and mix thoroughly
If mixture seems dry add some more oil or water to make a soft dough
Knead for 10mins on a floured surface until smooth and elastic
Rub dough with 1/2 tbs of oil, and leave to rise in a warm place for about 1hr or until doubled in volume
Punch down dough, knead lightly, divide into 6 equal portions and shape into balls
Set balls well apart on an oiled sheet, cover with a damp towel and leave to rise for about 30mins
Preheat oven to 175˚C
Brush top with egg yolk mixed with 1tsp of water, bake for 15-20 minutes or until golden, and sound hollow when tapped on the bottom
Serve hot or at room temperature as a snack