Fossolia

Ethiopian Green Beans

• 1-2 Tbs oil or fat (ghee or niter kibbeh)

• 1 onion 

• 1 carrot

• 12-16 oz fresh, trimmed green beans

• Can of diced or stewed tomatoes

• 2 tsp smoked Hungarian paprika

• ½ to 1 tsp Berbere spice blend (hot!)

• 3 Tbs minced garlic (I used the stuff from a tube)

• 1 tsp minced ginger (I used the stuff from a tube)

• 1 tsp bouillon (I used Knorr tomato)

• 1 Tbs salt-free garlic-herb seasoning

• Salt and pepper to taste

Peel and finely chop the onion and carrots. Sweat them in the oil until the onion is translucent. 

Add the garlic, ginger, and dried herbs/seasonings. Saute for a couple three minutes/until fragrant. Once you can smell the herbs, add the can of tomatoes and the green beans. Add half a can of water and bring to a quick boil. Once it boils, turn it down and simmer, covered, for about 10 minutes. 

After 10 minutes check on it and stir it. Now you will stir it and add enough water to keep it from burning, but not so much that it’s soup. You want it to cook for at least an hour so the green beans are super tender and absorb a lot of the flavor. It’s super dry here in the desert so I had to add a half a can of water every 15 minutes or so, and stir to be sure all the beans get their chance to hit it up with the sauce. 

Once the beans are tender, take the lid off and cook down any remaining liquid until it’s more like a sauce than soup. Taste the beans and add salt and pepper as needed. 

This would probably be good with a hamhock or a smoked turkey neck cooked in with it but I just need to not eat meat for a while, so I didn’t.