Fasolia (Ethiopian Green Bean Stew)
Photo: Miansari66, CC0
Fasolia is an Ethiopian stew of green beans simmered in a spiced tomato and onion base. The seasoning leans on berbere, the chili-based Ethiopian blend, rounded out with paprika, cumin, coriander and turmeric, so the sauce is deep and warming without any meat. Cooking the beans covered over low heat keeps them tender with a little bite left. Scoop it up with injera or spoon it over rice, and adjust the cayenne to suit your heat tolerance.
Instructions
Warm the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Stir in the diced tomatoes and cook for a few minutes, until they begin to soften and lose their shape.
Add the berbere, paprika, cumin, coriander, turmeric, cayenne and salt. Stir well so the onions and tomatoes are evenly coated with the spices.
Tip in the green beans and stir until they are covered with the spiced tomato mixture.
Turn the heat to low, cover the skillet, and simmer for about 20 to 25 minutes, stirring now and then. The beans are ready when they are tender but still slightly crisp.
Taste and add more salt or spice if it needs it. Take the pan off the heat and let the stew rest for a few minutes so the flavors settle together.
Scatter chopped cilantro or parsley over the top and serve as a main course with injera or rice.
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