Ethiopian Green Beans And Potatoes Recipes

ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Steps:

• 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.

ETHIOPIAN GREEN BEANS AND POTATOES

Steps:

• 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.

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Steps:

• Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
• Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
• Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
• Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.