A side-dish complementary to all Ethiopian food.
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Units: US | Metric
- 1 lb string bean (trimmed)
- 2 carrots
- 1 potato
- 1 leeks or 3 green onions
- 1 stalk celery
- 1 tomato (seeded and diced)
- 1 red onions or 1 shallot
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 1 bell pepper
- 1 teaspoon sun-dried tomatoes or 1 teaspoon tomato paste
- 1/2 teaspoon chili powder (berbere)
- 1/4 teaspoon basil
- 1/2 teaspoon garlic (diced) or 1/2 teaspoon garlic powder
- 1 hot green pepper (seeded and sliced)
- water (as required)
- salt and black pepper
- 1In a boiling water, cook the string beans until crispy-tender (10 minutes).
- 2Meanwhile chop all vegetables in desired shapes.
- 3In a medium pot sauté the onions and the leek or the green onion with one tablespoon of oil for one minute.
- 4Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;.
- 5Add half cup of water, diced tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;
- 6Drain the string beans in a strainer and rinse with cold water in order to retain its green color.
- 7Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.
- 8Add the sliced hot green peppers and remove from heat. Serve it cold or warm.
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Nutritional Facts for Ethiopian String Beans Stew (Yefesoleya Wot)
Serving Size: 1 (227 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 148.6
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 37.9 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 5.3 g
- Sugars 5.2 g
- Protein 3.2 g