ETHIOPIAN GREEN BEAN STEW (YEFESOLEYA WOT)

Steps:

• 1. In boiling water, cook the green beans until crispy-tender (about 10 minutes). Drain the green beans and rinse with cold water to retain their green color.
• 2. Chop all the other vegetables into even-sized pieces.
• 3. In a medium skillet saute the onions and leek with one tablespoon of oil for one minute. Add the minced garlic and cook for one more minute until the garlic is fragrant.
• 4. Add the carrots, celery, potatoes and the rest of the oil; stir-fry until tender for 10 minutes.
• 5. Add the bell pepper and stir for one minute.
• 6. Add half a cup of water, the tomato, tomato paste, basil, berbere, and salt and pepper to taste. Cook for 5 minutes or more, until the potatoes are tender.
• 7. Add the green beans to the vegetable sauce; cook for 10 minutes.
• 8. Add the sliced hot green peppers and remove from the heat. Serve either warm or cold.