Imvange (Rwandan Highland Medley of Red Beans, Sweet Corn, Potatoes & Tomatoes) – Authentic Rwanda Recipe
Wholesome Rwandan countryside medley uniting beans, corn, and potatoes in a savory leek-tomato sauté.
- Country of Origin
- 🇷🇼 Rwanda (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Simmered red kidney beans, Sweet corn kernels, Cubed potatoes, Leeks, Garlic
Ingredients for Imvange (Rwandan Highland Medley of Red Beans, Sweet Corn, Potatoes & Tomatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) simmered red kidney beans, prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup cubed potatoes
- 1 medium onion and 3 cloves garlic, finely minced with leeks
- 1.5 tbsp traditional Rwanda seasoning (garlic, sweet onion, fresh parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and leeks for 2–3 minutes until softened and fragrant.
- Add simmered red kidney beans and sweet corn kernels along with garlic, sweet onion, fresh parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cubed potatoes and serve straight from the skillet.