Real Recipes From Real Home Cooks ®

ethiopian green beans and potatoes

(6 ratings)
Recipe by
Janin (MamiJ) Sayun
Hollister, CA

A spicy vegetarian dish. Adapted from The Global Vegetarian.

(6 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For ethiopian green beans and potatoes

  • 2 lg
    white or yellow potatoes, cubed
  • 1/2 lb
    green beans, trimmed and cut into 1 inch lengths
  • 1 sm
    yellow onion, finely chopped
  • 2 clove
    garlic, finely minced
  • 1 sm
    jalapeño or serrano pepper, seeded and finely chopped
  • 1/2 tsp
    turmeric, ground
  • 1/2 tsp
    cumin, ground
  • 1/2 tsp
  • 1 15 oz can
    stewed tomatoes
  • 1/2 tsp
    lime juice, fresh

How To Make ethiopian green beans and potatoes

  • 1
    Place cubed potatoes in a medium saucepan and add enough water to cover by an inch. Cook over medium heat until potatoes are just getting tender but not falling apart, about 12 minutes. Add green beans and cook for 5 minutes longer, untilbeans are bright green and crisp tender. Drain and set aside.
  • 2
    Heat a large non-stick skillet over high heat. Add onion, garlic and jalapeño and cook, adding a little water if necessary to prevent sticking. Add the spices and salt and cook until well blended and fragrant.
  • 3
    Add the potatoes and green beans, the can of tomatoes and lime juice, bring to a boil and lower heat. Cook 7 to 10 minutes, stirring frequently. Serve hot.