Fasolia (Ethiopian Green Bean Stew)

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 medium-sized tomatoes, diced
• 1 tablespoon berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper, or to taste
• Salt, to taste
• 500 grams (1 lb) fresh green beans, trimmed and cut into bite-sized pieces
• Fresh cilantro or parsley, chopped, for garnish

Ingredients for 2 servings (940 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large skillet or frying pan over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.

   Stovetop
3. 3

   Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.

   Stovetop
4. 4

   Stir in the berbere spice blend, paprika, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat the onions and tomatoes with the spices.

5. 5

   Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture.

   Stovetop
6. 6

   Reduce the heat to low, cover the skillet with a lid, and simmer for about 20–25 minutes, or until the green beans are tender but still slightly crisp. Stir occasionally to ensure even cooking.

   Stovetop
7. 7

   Taste and adjust the seasoning with salt or additional spices if desired.

8. 8

   Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.

9. 9

   Garnish with freshly chopped cilantro or parsley.

10. 10

    Serve as a main course, accompanied by injera or rice.