Fasolia Be’karot

Name: Fasolia Be’karot (Tender Braised Green Beans with Carrots and Soft Onion in a Garlicky Onion Sauce)
Yield: Makes 3½ cups
Cuisine: Ethiopian
Ingredients: Freshly ground black pepper; ⅓ cup water; ⅛ teaspoon ground turmeric; 1 large carrot, peeled and cut into sticks (1 cup); 2 cloves garlic, pressed or grated (1 teaspoon); ½ teaspoon salt, plus more if desired; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ onion, thinly sliced into half-moons (1 cup); ¾ pound green beans, trimmed and halved

Tender Braised Green Beans with Carrots and Soft Onion in a Garlicky Onion Sauce

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Don’t be fooled by the simple ingredients in this dish. It packs dynamic flavor and texture.

Ingredients

¾ pound green beans, trimmed and halved
½ onion, thinly sliced into half-moons (1 cup)

Africa
Ethiopia
Side dish
Vegan
Gluten-free

Method

Fill a large pot with water and bring to a boil over high heat. Add the green beans, decrease the heat to medium, and simmer for 5 minutes. Drain.

Put the onion, Ye’qimem Zeyet, and salt in a large skillet and cook over medium-high heat, stirring frequently, until the onion is softened, about 5 minutes. Add the garlic and cook, stirring constantly to keep the garlic from burning,