Easy Ethiopian stew is a break from the mundane with an aromatic Berbere spice blend you make in minutes transforms beans, potatoes and tomatoes into a unique plant-based flavor experience.
Berbere spice blend
1 Tbsp each of:
- Paprika (smoked or sweet)
- White peppercorns
- Crushed red chili flakes (optional)
- Salt (optional)
- 1 large onion (1 ½ cups), diced
- 3 cloves garlic, minced
- 1–2 Tbsp. Berbere spice blend
- 1 lb. green beans, trimmed and broken into bite-sized pieces
- 1 ½ pounds potatoes diced into bite-sized pieces
- 4 – 14 oz (350 gm) cans tomatoes (I used cherry tomatoes, but crushed or fire roasted are equally great)
- 2 – 15 oz (400 gm) cans red kidney beans, rinsed and drained
- 1 cup water
- Salt to taste (optional)
- Make the Berbere spice blend by first grinding any whole spices such as the peppercorns or fenugreek. Next mix all the spices together by putting them in a jar or container with a lid and giving them a few hearty shakes.
- In a large soup pot, sauté the onions for 5 minutes until they begin to soften. Add the garlic and 1-2 Tbsp. Berbere spice mix. Stir to coat the garlic and onions for 1 minute.
- Add the green beans, potatoes, tomatoes, kidney beans and water.
- Bring the pot to a rolling pot and then reduce the heat to simmer.
- Cover and simmer until the potatoes can easily be pierced by a fork (about 25 minutes, depending on the size of your potato cubes).
- Add salt if desired.
- Serve over rice if desired.
- You might find a store bought Berbere spice blend in specialty markets that cater to middle Eastern or possibly Indian cuisines.
- As posted above, you can opt to make this an oven stew by first sauteing 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.
- This recipe makes a lot (8 generous servings), but it freezes well. It also microwaves in a flash.
- If you are not a fan of red kidney beans, this stew is equally great with chickpeas (garbanzo beans). Just use the same quantities.
- Category: Main Courses
- Method: Stove Top
- Cuisine: Ethiopian
Keywords: easy Ethiopian stew