ethiopian green bean stew (yefesoleya wot)
This is a mixed vegetable dish of Ethiopian origins. You can serve this as a side or as a vegetarian main dish.
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound green beans, trimmed
- 2 - carrots, scraped
- 1 - potato, peeled
- 1 - leek
- 1 - celery stalk
- 1 - tomato, seeded and diced
- 1 - red onion
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 - bell pepper
- 1 teaspoon tomato paste
- 1/2 teaspoon berbere
- 1/4 teaspoon 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)
-
Step 1In 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.
-
Step 2Chop all the other vegetables into even-sized pieces.
-
Step 3In 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.
-
Step 4Add the carrots, celery, potatoes and the rest of the oil; stir-fry until tender for 10 minutes.
-
Step 5Add the bell pepper and stir for one minute.
-
Step 6Add 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.
-
Step 7Add the green beans to the vegetable sauce; cook for 10 minutes.
-
Step 8Add the sliced hot green peppers and remove from the heat. Serve either warm or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes