Ethiopian String Beans Stew (Yefesoleya Wot)
Gently simmered string bean, carrots and potato, with a kick of chilli.
50 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- medium
- 1
In a boiling water, cook the string beans until crispy-tender (10 minutes). Meanwhile chop all vegetables in desired shapes.
- 2
In a medium pot sauté the onions and the leek or the green onion with one tablespoon of oil for one minute.
- 3
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;.
- 4
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;.
- 5
Drain the string beans in a strainer and rinse with cold water in order to retain its green color.
- 6
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
