Ethiopian Green Beans and Potatoes

Janin (MamiJ) Sayun


A spicy vegetarian dish. Adapted from The Global Vegetarian.


★★★★★ 6 votes

15 Min
30 Min
Stove Top


  • 2 large
    white or yellow potatoes, cubed
  • 1/2 lb
    green beans, trimmed and cut into 1 inch lengths
  • 1 small
    yellow onion, finely chopped
  • 2 clove
    garlic, finely minced
  • 1 small
    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(s)
    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.

Printable Recipe Card

About Ethiopian Green Beans and Potatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Other Tags: Quick & Easy Healthy

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