Fosolia Green Beans

Ingredients

• 500 g (1 lb)green beans — trimmed
• 3carrots — cut into batons
• 1yellow onion — sliced
• 3 clovesgarlic — minced
• 2tomatoes — chopped
• 1/2 tspground turmeric
• 3 tbspoil
• 1 tspfine salt

Method

1. Begin by preparing your vegetables. Trim the ends off 500 g (1 lb) of green beans and cut them into 2-inch pieces. Peel and slice 3 carrots into thin rounds. Dice 1 yellow onion and finely chop 3 cloves of garlic. Finally, dice 2 tomatoes. Cutting the vegetables into uniform sizes ensures they cook evenly.
2. In a large skillet or sauté pan, heat 3 tablespoons of oil over medium heat. Once the oil is shimmering, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent, which should take about 5 minutes. Add the chopped garlic and continue to cook for another minute until the garlic is fragrant, being careful not to let it burn.
3. Sprinkle 1/2 teaspoon of ground turmeric over the onion and garlic mixture. Stir well to ensure the turmeric evenly coats the onions and garlic, releasing its earthy aroma. Add the sliced carrots and green beans to the pan, stirring to coat them in the turmeric mixture. This step ensures that the vegetables absorb the spices, enhancing their flavor.
4. Add the diced tomatoes to the pan, stirring them in with the vegetables. Pour in a splash of water, about 2 tablespoons, to help create steam and prevent sticking. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook gently, stirring occasionally, until they are tender but still hold their shape. The green beans should be bright green and the carrots should be easily pierced with a fork, indicating they are done.
5. Remove the lid and sprinkle 1 teaspoon of fine salt over the vegetables. Stir well to distribute the salt evenly. Taste and adjust seasoning if necessary. Serve the Fosolia Green Beans warm on an injera platter, placing them beside other dishes like wat for a traditional Ethiopian meal.