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Ethiopian Green Beans and Potatoes, left, with Berbere Stew
Ethiopian Green Beans and Potatoes
Adapted from The Global Vegetarian
2 large white potatoes, diced (and peeled if desired)
1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small jalapeño or serrano pepper, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice
Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.
April 25th, 2010 at 2:03 pm
This recipe was delicious; almost everyone in our family of six loved it, the only one who didn’t like it as much doesn’t like potatoes or tomatoes!
Our family gave scores out of ten, and the overall total was 46/60. The average score was 8 out of ten, and the verdict was that we would definitely have it again as a main ‘in the week’ dish with the berbere stew.
Thanks for putting this recipe online!