ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Ethiopian Green Bean Stew (Yefesoleya Wot) image

Provided by Lynette !

Time 1h

Number Of Ingredients 17

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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.