ethiopian green bean stew (yefesoleya wot)

How To Make ethiopian green bean stew (yefesoleya wot)

• 1

  In boiling water, cook the green beans until crispy-tender (about 10 minutes). Drain the green beans and rinse with cold water to retain their green color.
• 2

  Chop all the other vegetables into even-sized pieces.
• 3

  In a medium skillet saute the onions and leek with one tablespoon of oil for one minute. Add the minced garlic and cook for one more minute until the garlic is fragrant.
• 4

  Add the carrots, celery, potatoes and the rest of the oil; stir-fry until tender for 10 minutes.
• 5

  Add the bell pepper and stir for one minute.
• 6

  Add half a cup of water, the tomato, tomato paste, basil, berbere, and salt and pepper to taste. Cook for 5 minutes or more, until the potatoes are tender.
• 7

  Add the green beans to the vegetable sauce; cook for 10 minutes.
• 8

  Add the sliced hot green peppers and remove from the heat. Serve either warm or cold.
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