green bean stew with Berbere spice mix

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.

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.

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.

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.

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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