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Ethiopian String Beans Stew (Yefesoleya Wot)

1 lb string bean (trimmed)
2 carrots
1 potato
1 leeks or 3 green onions
1 stalk celery
1 tomatoes (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
12 teaspoon chili powder (berbere)
14 teaspoon basil
12 teaspoon garlic (diced) or 12 teaspoon garlic powder
1 hot green pepper (seeded and sliced)
water (as required)
salt and black pepper


In a boiling water, cook the string beans until crispy-tender (10 minutes). Meanwhile chop all vegetables in desired shapes. In a medium pot saute the onions and the leek or the green onion with one tablespoon of oil for one minute. Add 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;. Add 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; Drain the string beans in a strainer and rinse with cold water in order to retain its green color. Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes. Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

Source: www.food.com