Name: Ye’nech Bakela Alicha (Creamy, Garlicky White Beans in an Onion-Turmeric Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: ½ teaspoon ground turmeric; 2 teaspoons peeled and grated fresh ginger; 3 cups cooked or canned cannellini beans or other small white beans (see cooking tip); 1½ cups water or Sleepy Vegetable Stock, plus more if needed; 2 jalapeño chiles, seeded, veined, and cut into thin strips; 1 white or yellow onion, minced (2 cups); ½ teaspoon salt, plus more if desired; 6 cloves garlic, pressed or grated (1 tablespoon); 3 tablespoons Ye’qimem Zeyet

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This dish is similar to the iconic Ye’ater Kik Alicha, a mild stew made with split peas, but this version is made with creamy, soft, white cannellini beans instead. When finished, this dish should have the consistency of a saucy bean chili.

Ingredients

1 white or yellow onion, minced (2 cups)
½ teaspoon salt, plus more

Africa
Ethiopia
Stew
Main course
Gluten-free
Vegan

Method

Put the onion and salt in a large, dry saucepan. Cover and cook over medium heat, stirring frequently to prevent sticking and burning, until the onion has released its liquid and softened, about 5 minutes. Add the Ye’qimem Zeyet and stir well to combine. Cover and cook, stirring frequently, until the onion is quite soft and just starting to brown, about 6 minutes. Stir in the garlic, gin

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Ingredients

Method

Part of