ETHIOPIAN GREEN BEANS AND POTATOES

Ethiopian Green Beans and Potatoes image

Provided by Janin (MamiJ) Sayun

Time 45m

Number Of Ingredients 10

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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.