Ethiopian String Beans Stew (Yefesoleya Wot)

This side-dish is complementary to all Ethiopian food.

My Ethiopian Cooking: String Beans Stew (Yefesoleya Wot)

Ingredients

1 lb string beans (trimmed)
2 carrots
1 potato
1 leek or 3 green onions (scallions)
1 stalk celery
1 tomato (seeded and diced)
1 red onion or shallot
3 tablespoon olive or vegetable oil
1 bell pepper
1 teaspoon sun-dried tomato or tomato paste
½ teaspoon chili powder (berbere)
¼ teaspoon basil
½ teaspoon garlic (diced) or garlic powder
1 hot green pepper (seeded and sliced)
Water (as required)
Salt and black pepper to taste

Preparation

1st Step: In a boiling water, cook the string beans until crispy-tender (10 minutes);

2nd Step: Meanwhile chop all vegetables in desired shapes;

3rd Step: In a medium pot sauté the onions and the leek with one tablespoon of oil for one minute;

4th Step: 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;

5th Step: Add half cup of water, tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;

6th Step: Drain the string beans in a strainer and rinse with cold water in order to retain its green color;

7th Step: Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.

8th Step: Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/344248. For vitamin content please click on "Print Recipe" on aforementioned site.