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Home » Stew

Green Bean Stew with Berbere Spice Mix

Published: Aug 3, 2020 · Modified: Jan 13, 2022 by Denise · 2 Comments

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Ethiopian-inspired green bean stew with berbere spice mix is an easy-ingredient one-pot meal sensation with fiery-sweet flavor and satisfying textures.

This is one of our favorite easy stews. Even better, it has incredible flavor courtesy of our homemade Ethiopian berbere spice blend. Who knew that green beans, potatoes, and kidney beans could be this exciting? They are.

Because we have a secret flavor bomb at our disposal.

Ethiopian berbere spice mix in bowl with silver spoon

Spice blend

If you’ve never tried berbere, now's the time friend. The flavor a tablespoon or two of this most famous Ethiopian spice blend transforms even the simplest of ingredients into satisfyingly flavorful meals. 

Start digging through your spice cabinet now and make this! You will have enough to keep a steady supply for several recipes. Trust me, it won’t be going to waste. If you are ready with a jar of berbere in hand as you read this, then you get to skip to the next part. If not, here’s what you need to make our favorite berbere blend:

Whole spices

5 dried red chilies

1 ½ inch stick cinnamon

1 teaspoon cardamom pods (about 10 pods)

½ teaspoon whole cloves

2 teaspoon coriander seeds

2 teaspoons fenugreek seeds

2 allspice berries (just 2 berries)

1 teaspoon white peppercorns

2 teaspoons cumin seeds

Ground spices

½ teaspoon ground nutmeg

1 teaspoon smoked paprika

2 teaspoons sweet paprika

2 teaspoons turmeric

1 teaspoon ground ginger

1 teaspoon of sea salt

Start by toasting the whole spices in a heavy-bottomed pan for about 2 minutes. Next, add them to a spice grinder and break them into a powder. Transfer them to a smallish bowl or jar and the rest of the spices.  Mix 'em up. You now have ½ cup of berbere ready for service.

A pot with canned tomatoes and one cherry tomato being mashed with a wooden spoon.

Although I've never made green bean stew with fresh tomatoes, I think they would be well-suited if you happen to have a plethora of dark, red vine tomatoes. Otherwise, my favorites are tinned cherry tomatoes. 

To help the sauce to thicken, smash the tomatoes. Cherry tomatoes are easy to just crush with the back of a spoon as they start to simmer.

If you use whole tomatoes, you may want to cut them before adding them to the pot. But we’re using 4 cans so to save time, stick them in the blender and give them a whirl.

I also recommend fire-roasted tomatoes if you can get them. They accentuate the smoked paprika and roasted chilies in the berbere.

Method

When I say one-pot, I mean it. I added the cup of water to help create enough liquid so that the potatoes and green beans to simmer properly.

Do you cut green beans before cooking?

If you are using fresh green beans (and I highly recommend this), look for firm, 'snappy' beans with vibrant color. Trim the brownish ends. I usually leave the thin stem end because I think it looks fun and funky. You can trim that off and even peel away the fibrous strip along the edge if you like. Aim for bite-sized, so snap or cut them in half to make them easier to eat.

You can also use frozen green bean rather than fresh. Because frozen beans, like other frozen veggies, are already par-boiled, add them after the potatoes have cooked for 15 minutes. That keeps them snappy and avoids overcooking.

Ladle of stew with tomatoes, onions, green beans, kidney beans, and potatoes in red pot.

The simple ingredient list yields a big, big pot of stew, but there is also room for additions or substitutions.

Consider a variety of beans such as white kidney, chickpeas, cannelloni, or black beans.

Diced zucchini would make a creamier sauce and could be used along with or as a substitute for the potatoes. If you substitute, then omit the added cup of water and aim for 2 zucchinis.

Add roasted red peppers to help sweeten the pot.

white bowl filled with stew of green beans, potatoes, and kidney beans with tomato sauce and white rice in bowl.

I honestly can't decide if green bean stew is better with or without rice, but over rice is a great option if you find the sauce a bit on the thin side. Another option is to simmer the stew for an additional 10 minutes or so. This cooks the sauce 'down' and helps it to thicken. 

Final thoughts

Although the berbere accounts for the spicy flavor, don’t overlook the power of green beans, potatoes, and kidney beans. The three main ingredients,  along with arguably the simplest of tomato sauces, all contribute to layers of flavors and textures. This exemplifies what we like best around here – great plant-based food that just makes you feel good. Peace. 

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green bean stew with berbere spice mix

Pot with stew of green beans, potatoes, kidney beans, and tomatoes with wooden spoon
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★★★★

4 from 1 review

Ethiopian-inspired green bean stew with berbere spice mix is an easy-ingredient one-pot meal sensation with fiery-sweet flavor and satisfying textures.

  • Author: Denise
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 generous bowls 1x
  • Category: Main Courses
  • Cuisine: Ethiopian
  • Diet: Vegan

Ingredients

Units Scale

Stew

  • 1 large onion (1 ½ cups), diced or cut into half-moons
  • 3 cloves garlic, minced
  • 1-2 Tbsp. berbere spice mix
  • 4 - 15 oz (400 gm) cans tomatoes
  • 1 cup of water
  • 4 cups fresh green beans, trimmed and broken into bite-sized pieces
  • 3 cups potatoes (1 lb./450 gm.) diced into bite-sized pieces
  • 2 - 15 oz (400 gm) cans red kidney beans, rinsed and drained
  • Salt to taste (optional)

Berbere spice mix

Whole spices

  • 5 dried red chilies
  • 1 ½ inch stick cinnamon
  • 2 allspice berries (just 2 berries)
  • 1 tsp. cardamom pods (about 10 pods)
  • ½ tsp. whole cloves
  • 2 tsp. coriander seeds
  • 2 tsp. cumin seeds
  • 2 tsp. fenugreek seed
  • 1 tsp. white peppercorns

Ground spices

  • 1 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. smoked paprika
  • 2 tsp. sweet paprika
  • 2 tsp. turmeric
  • 1 tsp. of sea salt

Instructions

For the stew

  1. Heat a large pot to medium and add the onions. Sauté them for about 5 minutes until they start to soften and brown slightly. Add a few tablespoons of water if they begin to stick.
  2. Add the garlic and 1-2 Tbsp. of the berbere spice mix and stir for 30 seconds until everything is mixed.
  3. Add the tomatoes. Use the back of a spoon to mash them if necessary.
  4. Mix in a cup of water and allow the sauce to simmer for 10 minutes. Cover the pot so that the tomatoes don’t splatter.
  5. Add the green beans, potatoes, and kidney beans. Bring the pot to simmer, cover, and cook the stew for 20-25 minutes until the potatoes are fork-tender.
  6. Taste and add more berbere or salt and pepper if desired.
  7. Serve over rice if desired. 

For the berbere spice mix

  1. Break the red chilis and shake the seeds out if you want your berbere less hot. Break the cinnamon stick.
  2. Add the whole spices (red chilies, cinnamon, cardamom, cloves, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns to a heavy bottom skillet or pan. Heat the seeds over medium heat and toast them for 1-2 minutes. Stir them continuously to keep them from burning.
  3. Transfer the whole spices to a spice grinder and grind the spices until they are broken down into a fine powder.
  4. Add the spices from the grinder and the ground spices (ginger, nutmeg, smoked and sweet paprika, turmeric, and sea salt to a small bowl or jar. Mix well.

Notes

  • Prep time includes making the berbere spice blend.The nutritional information does not include rice.
  • Freeze leftovers in individual containers for up to 3 months. Thaw it in the fridge or microwave.
  • It’s possible to make this stew in the oven but by first sautéing the onions, garlic, and spices, and then transferring it and all other ingredients to a large casserole dish. Bake at 4000F (2000C) for an hour or more until the potatoes are easily pierced with a fork. Omit the 1 cup of water in this case.

Keywords: green bean stew

Did you make this recipe?

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Reader Interactions

Comments

  1. Barry

    August 03, 2020 at 9:04 pm

    I made this and it turned out great - very quick and easy (I'd already made up a batch of the Berbere spice in advance for another other recipe).

    ★★★★

    Reply
    • Denise

      August 07, 2020 at 12:43 pm

      So glad you liked this - it's one of our favorites 🙂

      Reply

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Easy Ethiopian stew in large blue bowl with Berbere spice in blue dish.
Stew with green beans, potatoes, kidney and tomato sauce with berbere spice mix in bowl with recipe title.