Ethiopian Green Bean Stew (Yefesoleya Wot)

Lynette !


This is a mixed vegetable dish of Ethiopian origins. You can serve this as a side or as a vegetarian main dish.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • 1 lb
    green beans, trimmed
  • 2
    carrots, scraped
  • 1
    potato, peeled
  • 1
  • 1
    celery stalk
  • 1
    tomato, seeded and diced
  • 1
    red onion
  • 2 clove
    garlic, minced
  • 3 Tbsp
    olive oil
  • 1
    bell pepper
  • 1 tsp
    tomato paste
  • 1/2 tsp
  • 1/4 tsp
    dry basil
  • 1
    hot green pepper, seeded anad sliced
  • ·
    water, as required
  • ·
    salt, to taste
  • ·
    black pepper, to taste

How to Make Ethiopian Green Bean Stew (Yefesoleya Wot)


  1. In boiling water, cook the green beans until crispy-tender (about 10 minutes). Drain the green beans and rinse with cold water to retain their green color.
  2. Chop all the other vegetables into even-sized pieces.
  3. In a medium skillet saute the onions and leek with one tablespoon of oil for one minute. Add the minced garlic and cook for one more minute until the garlic is fragrant.
  4. Add the carrots, celery, potatoes and the rest of the oil; stir-fry until tender for 10 minutes.
  5. Add the bell pepper and stir for one minute.
  6. Add half a cup of water, the tomato, tomato paste, basil, berbere, and salt and pepper to taste. Cook for 5 minutes or more, until the potatoes are tender.
  7. Add the green beans to the vegetable sauce; cook for 10 minutes.
  8. Add the sliced hot green peppers and remove from the heat. Serve either warm or cold.

Printable Recipe Card

About Ethiopian Green Bean Stew (Yefesoleya Wot)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian

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