Ethiopian Green Beans and Potatoes

Adapted from Joanne Bruno and Jay Solomon


1 – 1/2 pounds of potatoes (all the potatoes in your box)

1/2 lb green beans, stemmed and cut into 1/2 inch sections (all the green beans in your box)

1 small yellow onion, chopped fine

2 cloves garlic, minced

1 serrano pepper, seeded and cored, minced

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp salt

1 15 oz can stewed tomatoes

1/2 tsp fresh lime juice


Set up a pot of boiling, salted water. Dice the potatoes and throw them into the pot, cooking for 12 minutes over high heat. Add in the green beans and cook for 3-5 minutes or until desired consistency has been reached. Drain in a colander.

Heat a large non-stick skillet. Sauté the onion, garlic, and serrano pepper for about 4 minutes. Add in the turmeric, cumin, and salt. Sauté for one minute more. Add in the stewed tomatoes, potatoes, green beans, and lime juice. Cook for 7-10 minutes more, stirring occasionally.

Serves 4

meal or course
dinner, lunch, main course, side, vegetable dish