Ethiopian Green Bean Stew Yefesoleya Wot Food

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Steps:

• Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
• Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
• Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Steps:

• 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.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.