Flavor-packed green beans steal the show in this recipe.
Fossolia (Ethiopian Green Beans)
Flavor-packed green beans steal the show in this recipe.
Ingredients
- 1 lb fresh green beans, tops and tails trimmed
- 1 large white onion, cut in 1/8” thick slices
- 1 large ripe tomato
- ¼ cup freshly minced ginger
- ¼ cup freshly minced garlic
- ¼ cup water
- 2 sprigs rosemary
- 2 tsp makulaya alicha spice blend (white cumin, turmeric, ground dried ginger & ground dried garlic)
- ½ tsp ground cumin
- Salt & freshly ground black pepper, to taste
Instructions
- Wash and drain green beans.
- Remove tops and tails of green beans.
- Turn stove to high and blacken the outside of a tomato, rotating often.
- When the skin of the tomato is black in many parts, remove tomato from heat and allow to cool.
- When cooled, remove skin and core from tomato.
- Blend the peeled tomato using a food processor or immersion blender.
- Bring a saute pan to high heat and add 2 Tbsp olive oil.
- Brown green beans quickly for about 3-4 minutes and remove from heat.
- Turn heat to medium-low and add the remaining olive oil.
- Add onions and a small pinch of salt and cook until onions are translucent.
- Add the pureed tomato, minced ginger, minced garlic, rosemary, makulaya alicha spice blend, water, and cumin and continue to cook for 8-10 minutes.
- Add browned green beans back into pan and cook on low heat until beans are tender.
- Taste and adjust seasoning with salt & freshly ground black pepper.
- Serve hot.
Notes
If you can’t locate the makulaya alicha spice blend, substitute for a mix of cumin, turmeric, dried ginger, and dried garlic.
