Go Back
Print

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.