Ethiopian-inspired green bean stew with berbere spice mix is an easy-ingredient one-pot meal sensation with fiery-sweet flavor and satisfying textures.
- 1 large onion (1 ½ cups), diced or cut into half-moons
- 3 cloves garlic, minced
- 1-2 Tbsp. berbere spice mix
- 4 - 15 oz (400 gm) cans tomatoes
- 1 cup of water
- 4 cups fresh green beans, trimmed and broken into bite-sized pieces
- 3 cups potatoes (1 lb./450 gm.) diced into bite-sized pieces
- 2 - 15 oz (400 gm) cans red kidney beans, rinsed and drained
- Salt to taste (optional)
Berbere spice mix
- 5 dried red chilies
- 1 ½ inch stick cinnamon
- 2 allspice berries (just 2 berries)
- 1 tsp. cardamom pods (about 10 pods)
- ½ tsp. whole cloves
- 2 tsp. coriander seeds
- 2 tsp. cumin seeds
- 2 tsp. fenugreek seed
- 1 tsp. white peppercorns
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. smoked paprika
- 2 tsp. sweet paprika
- 2 tsp. turmeric
- 1 tsp. of sea salt
For the stew
- Heat a large pot to medium and add the onions. Sauté them for about 5 minutes until they start to soften and brown slightly. Add a few tablespoons of water if they begin to stick.
- Add the garlic and 1-2 Tbsp. of the berbere spice mix and stir for 30 seconds until everything is mixed.
- Add the tomatoes. Use the back of a spoon to mash them if necessary.
- Mix in a cup of water and allow the sauce to simmer for 10 minutes. Cover the pot so that the tomatoes don’t splatter.
- Add the green beans, potatoes, and kidney beans. Bring the pot to simmer, cover, and cook the stew for 20-25 minutes until the potatoes are fork-tender.
- Taste and add more berbere or salt and pepper if desired.
- Serve over rice if desired.
For the berbere spice mix
- Break the red chilis and shake the seeds out if you want your berbere less hot. Break the cinnamon stick.
- Add the whole spices (red chilies, cinnamon, cardamom, cloves, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns to a heavy bottom skillet or pan. Heat the seeds over medium heat and toast them for 1-2 minutes. Stir them continuously to keep them from burning.
- Transfer the whole spices to a spice grinder and grind the spices until they are broken down into a fine powder.
- Add the spices from the grinder and the ground spices (ginger, nutmeg, smoked and sweet paprika, turmeric, and sea salt to a small bowl or jar. Mix well.
- Prep time includes making the berbere spice blend.The nutritional information does not include rice.
- Freeze leftovers in individual containers for up to 3 months. Thaw it in the fridge or microwave.
- It’s possible to make this stew in the oven but by first sautéing the onions, garlic, and spices, and then transferring it and all other ingredients to a large casserole dish. Bake at 4000F (2000C) for an hour or more until the potatoes are easily pierced with a fork. Omit the 1 cup of water in this case.
- Category: Main Courses
- Cuisine: Ethiopian
Keywords: green bean stew