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Like many Ethiopian dishes, this green bean side dish recipe has endless variations depending on who's cooking it. Green beans are always the star, most often along with carrots and rosemary, though it can also be served with potatoes or cabbage.

Source: EatingWell Magazine, January/February 2018


Recipe Summary

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.

  • Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.

  • Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.


Tip: Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.

Nutrition Facts

3/4 cup
199 calories; protein 3.3g; carbohydrates 16.4g; dietary fiber 4.5g; sugars 6g; fat 14.5g; saturated fat 2.1g; vitamin a iu 1050.2IU; vitamin c 22.8mg; folate 50.3mcg; calcium 71.4mg; iron 1.8mg; magnesium 43.4mg; potassium 440.3mg; sodium 152.9mg.