Fasolia (Ethiopian Green Bean Stew)
Fasolia is an Ethiopian stew, is a delicious and flavorful dish made with tender green beans cooked in a rich and aromatic sauce. This vegetarian stew is a popular choice in Ethiopian cuisine and pairs well with injera (Ethiopian flatbread) or rice.
Source and licence
"Fasolia (Ethiopian Green Bean Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fasolia_(Ethiopian_Green_Bean_Stew), revision 4518614), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fasolia_(Ethiopian_Green_Bean_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518614
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ethiopia. Associated with Ethiopia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 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
Method
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.
- 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.
- Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture.
- 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.
- Taste and adjust the seasoning with salt or additional spices if desired.
- Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
- Garnish with freshly chopped cilantro or parsley.
- Serve as a main course, accompanied by injera or rice.