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Tender Green Beans w/Carrots & Soft Onion in a Tangy Tomato-Ginger Sauce

hirut’s fasolia (Ethiopian/vegan)


3/4 pound green beans, trimmed and cut in half

1/2 onion, thinly sliced into half moons

2 Tbsp. extra-virgin olive oil

1/2 tsp. salt

2 Tbsp. tomato sauce

2 garlic cloves, minced

1 tsp. peeled and grated fresh ginger

1 large carrot, cut into large matchsticks (1 cup)

1/8 tsp. ground turmeric

1/2+ cup water

freshly ground black pepper


Bring water to a boil and add the green beans, lower the heat and simmer for 5 minutes. Remove from heat and drain.


Using a large skillet, add the onion and salt and cook until the onion is soft about 5 minutes. Add the tomato paste, garlic and ginger. Cook, stirring constantly for 1 minute to keep the garlic from burning. Add the green beans, carrot, and turmeric. Cook stirring constantly for 2 minutes.


Stir in the water. Cover and simmer, stir frequently to prevent scorching until the green beans and carrots are very tender—13-15 minutes. Add more water as needed. Season to taste with additional salt and pepper.









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