Fosolia - Ethiopian green bean and carrot stew
- Number of Servings: 5
Ingredients
5 cups stringbeans, cut in half and ends removed2 normal-large onions, diced2 cloves garlic, dicedhalf a bag of baby carrots16-oz can stewed tomatoes, crushed (squish in your fists)olive oil1 cup water1-2 tsp saltberbere to taste (2 tbsp or 3tbsp if you like it really hot)
Cook your garlic and onions in oil over medium heat until the onions are translucent; then add your string beans. Get them coated in oil and saute until they turn bright green, and add the rest of your ingredients (start out with a teaspoon of berbere, add more as you go). bring the mixture up to a boil, and basically, let it stew and reduce. if you boil off the liquid before the carrots and string beans are nice and soft, add extra water; if it starts to burn, add a little more oil. it takes a LONG time to cook down, but requires pretty much no monitoring, so this is a good one to put on the stove right when you get home.
The mixture is done when the liquid is pretty much gone, the onions and tomatoes are undetectable in a sort of red sauce, the green beans are soft and way way smaller than they were, and the carrots can be cut with a spoon. it looks like nothing on earth, but tastes SO good!
I recommend eating it with crusty bread.
Number of Servings: 5
Recipe submitted by SparkPeople user DOWNTOWNJEN.
The mixture is done when the liquid is pretty much gone, the onions and tomatoes are undetectable in a sort of red sauce, the green beans are soft and way way smaller than they were, and the carrots can be cut with a spoon. it looks like nothing on earth, but tastes SO good!
I recommend eating it with crusty bread.
Number of Servings: 5
Recipe submitted by SparkPeople user DOWNTOWNJEN.
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 244.6 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 6.2 g
- Protein: 3.9 g