Fasolia – Green Beans and Carrots
Makes: about a quart
Time: 60-75 minutes
- 3 Tbsp olive, coconut, or palm oil or ghee
- 1 cup red onion (chopped)
- 3 cloves garlic (minced)
- 2 tsp ginger (minced)
- 1 tsp ground turmeric
- 3 cup green beans (trimmed and cut in bite-size pieces)
- 2 cup carrot sticks (bite-size pieces)
- 1 cup water
- 2 Tbsp tomato paste
- Salt to taste
- Prep ingredients as mentioned in ingredient list.
- Heat the oil in a 4-quart saucepan over medium high heat.
- Add the onions, garlic, and ginger; cook, stirring, until softened.
- Add the turmeric and stir until absorbed.
- Add the green beans and carrot and saute until softened.
- Add the water and tomato paste, stir until combined.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 45 minutes or longer until the vegetables are very soft and most of the liquid has evaporated, stirring occasionally. Add extra water if necessary to keep it going.
As with most of the Ethiopian recipes, I cannot provide sources nor comment on the authenticity of this recipe, as I’m lifting it from my spouse. I mean, the Internet is out there if you want to go search for it yourself. Obviously, since I’m copying and pasting (with permission) here, I don’t care. And anyway, it’s delicious and nutritious and will dye everything yellow from turmeric.