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green bean stew with berbere spice mix

Pot with stew of green beans, potatoes, kidney beans, and tomatoes with wooden spoon
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Ethiopian-inspired green bean stew with berbere spice mix is an easy-ingredient one-pot meal sensation with fiery-sweet flavor and satisfying textures.

Ingredients

Units Scale

Stew

  • 1 large onion (1 1/2 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

Whole spices

  • 5 dried red chilies
  • 1 1/2 inch stick cinnamon
  • 2 allspice berries (just 2 berries)
  • 1 tsp. cardamom pods (about 10 pods)
  • 1/2 tsp. whole cloves
  • 2 tsp. coriander seeds
  • 2 tsp. cumin seeds
  • 2 tsp. fenugreek seed
  • 1 tsp. white peppercorns

Ground spices

  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 tsp. smoked paprika
  • 2 tsp. sweet paprika
  • 2 tsp. turmeric
  • 1 tsp. of sea salt

Instructions

For the stew

  1. 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.
  2. Add the garlic and 1-2 Tbsp. of the berbere spice mix and stir for 30 seconds until everything is mixed.
  3. Add the tomatoes. Use the back of a spoon to mash them if necessary.
  4. 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.
  5. 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.
  6. Taste and add more berbere or salt and pepper if desired.
  7. Serve over rice if desired. 

For the berbere spice mix

  1. Break the red chilis and shake the seeds out if you want your berbere less hot. Break the cinnamon stick.
  2. 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.
  3. Transfer the whole spices to a spice grinder and grind the spices until they are broken down into a fine powder.
  4. 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.

Notes

  • 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.

Nutrition

Find it online: https://veganwithgusto.com/easy-ethiopian-stew/