Ethiopia
Fasolia (Ethiopian Green Bean Stew)
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Sign inFasolia 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.
Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
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.