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ethiopian green bean stew (yefesoleya wot)

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

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

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For ethiopian green bean stew (yefesoleya wot)

  • 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.

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