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Fossolia
Ethiopian Green Beans and Carrots
A simple and nutritious Ethiopian vegetable dish featuring tender green beans and carrots, gently sautéed with onions and garlic. This mild and flavorful preparation is a staple in Ethiopian cuisine, perfect as an everyday side dish.
🧂 Ingrédients
- 300g Fresh green beans
- 2 medium Carrots
- 1 medium Yellow onion
- 2-3 cloves Garlic
- 3 tablespoons Vegetable oil(Such as canola, sunflower, or a mild olive oil.)
- 1/4 cup Water(Or vegetable broth for added flavor.)
- To taste Salt(Start with 1/2 teaspoon.)
- To taste Black pepper(Freshly ground preferred.)
👨🍳 Instructions
- 1
Prepare the vegetables: Trim the ends off the green beans and cut them into roughly 3-4 cm (about 1.5 inch) pieces. Peel the carrots and dice them into small, uniform 1 cm (about 0.5 inch) cubes. Finely chop the onion and mince the garlic.
⏱️ 10 minutes - 2
Sauté the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat (around 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown it too much. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
⏱️ 7 minutes - 3
Cook the carrots: Add the diced carrots to the skillet. Stir to coat them with the oil and onions. Cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.
⏱️ 5 minutes - 4
Add green beans and braise: Add the cut green beans to the skillet. Pour in the 1/4 cup of water (or broth). Season with salt and pepper. Stir everything to combine. Bring the liquid to a gentle simmer, then cover the skillet tightly.
⏱️ 2 minutes - 5
Steam until tender: Reduce the heat to low (around 150°C / 300°F) and let the vegetables steam in the covered skillet for 15-20 minutes, or until the green beans and carrots are tender-crisp. Stir occasionally and add a tablespoon more water if the pan becomes dry. The vegetables should be cooked through but still retain a slight bite.
⏱️ 15-20 minutes - 6
Adjust seasoning and serve: Once the vegetables are tender, remove the lid and increase the heat slightly if there is excess liquid, allowing it to evaporate for a minute or two. Taste and adjust the salt and pepper as needed. Serve hot, traditionally alongside injera (Ethiopian sourdough flatbread).
💡 Conseils de pro
- ✓For a more vibrant color and slightly sweeter flavor, ensure carrots are diced uniformly.
- ✓Don't overcook the vegetables; they should be tender but still have a slight bite (al dente).
- ✓This dish is a fantastic and healthy side that complements many main courses.
- ✓Adjust the amount of garlic to your preference.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add diced potatoes along with the carrots for a heartier dish.
- For a touch of warmth and color, add 1/2 teaspoon of turmeric powder along with the garlic in Step 2.
- Include a pinch of ground ginger for an extra layer of flavor.