Ethiopian Green Bean Stew Yefesoleya Wot Recipes

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

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.

ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Steps:

• 1. In boiling water, cook the green beans until crispy-tender (about 10 minutes). Drain the green beans and rinse with cold water to retain their green color.
• 2. Chop all the other vegetables into even-sized pieces.
• 3. In a medium skillet saute the onions and leek with one tablespoon of oil for one minute. Add the minced garlic and cook for one more minute until the garlic is fragrant.
• 4. Add the carrots, celery, potatoes and the rest of the oil; stir-fry until tender for 10 minutes.
• 5. Add the bell pepper and stir for one minute.
• 6. Add half a cup of water, the tomato, tomato paste, basil, berbere, and salt and pepper to taste. Cook for 5 minutes or more, until the potatoes are tender.
• 7. Add the green beans to the vegetable sauce; cook for 10 minutes.
• 8. Add the sliced hot green peppers and remove from the heat. Serve either warm or cold.