Ethiopian Green Bean Stew Yefesoleya Wot Recipes

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Fossolia (Ethiopian-Style Green Beans) image

Like many Ethiopian dishes, this green bean side dish recipe has endless variations depending on who's cooking it. Green beans are always the star, most often along with carrots and rosemary, though it can also be served with potatoes or cabbage.

Provided by Fetlework Tefferi

Categories Healthy Vegan Vegetable Side Dish Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 pound green beans, trimmed and halved
1 medium tomato
4 tablespoons extra-virgin olive oil, divided
1 cup sliced yellow onion
⅓ cup minced fresh ginger
2 ½ tablespoons minced fresh garlic
2 tablespoons water, plus more as needed
1 sprig fresh rosemary
1 teaspoon 1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme
½ teaspoon sea salt
¼ teaspoon ground cumin

Steps:

Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 16.4 g, Fat 14.5 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 152.9 mg, Sugar 6 g

NORTH CROATIAN FRENCH BEANS STEW ("CUSPAJZ OD MAHUNA")

North Croatian French Beans Stew (

This is my grandmother's recipe. You can use round or flat French beans (I prefer round and green). We eat this meal as a side dish to meat with potato. You can, of course eat this as a complete dish as lunch. If you want to preserve green color of your vegetables, put them into boiled water. I recommend using fresh vegetable, not canned or frozen - it is much, much better.

Provided by nitko

Categories Stew

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

Ingredients

1000 g French beans
40 g lard (or oil)
30 g flour (all purpose)
1 garlic clove
100 g onions
1/2 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/3 teaspoon pepper (grounded)
50 g sour cream

Steps:

Clean the French beans and cut into 5 cm long pieces.
Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside.
During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans.
Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.

Nutrition Facts : Calories 1014.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 14.8, Sodium 634, Carbohydrate 169.6, Fiber 63.7, Sugar 1.1, Protein 48.5

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot) image

It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish.

Provided by yewoinfamilycooking

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup split red lentils
1 lb beef (top or bottom round) or 1 lb beef jerky
2 tablespoons chili peppers (Berbere)
1 red onions (thinly chopped) or 1 shallot (thinly chopped)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
2 tablespoons clarified butter (Nitir kebe)
4 garlic cloves (diced) or 1 teaspoon garlic powder
1/4 teaspoon cardamom powder (if available)
salt and black pepper

Steps:

Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

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