Best Ethiopian Green Beans And Potatoes Recipes

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Ethiopian Cabbage and Potato Dish (Atkilt) image

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

Provided by Twin Cities

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into bite-size cubes
¼ cup water

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.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g

ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Ethiopian Green Bean Stew (Yefesoleya Wot) image

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

Provided by Lynette !

Categories Vegetables

Time 1h

Number Of Ingredients 17

Ingredients

1 lb green beans, trimmed
2 carrots, scraped
1 potato, peeled
1 leek
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 berbere
1/4 tsp dry basil
1 hot green pepper, seeded anad sliced
water, as required
salt, to taste
black pepper, to taste

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

Ethiopian Green Beans and Potatoes image

A spicy vegetarian dish. Adapted from The Global Vegetarian.

Provided by Janin (MamiJ) Sayun

Categories Vegetables

Time 45m

Number Of Ingredients 10

Ingredients

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 salt
1 15 oz can(s) stewed tomatoes
1/2 tsp lime juice, fresh

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.