Invincible Muffin » Recipes » Entreés

Ethiopian Green Beans and Potatoes

(The Global Vegetarian)

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

In a large, wide skillet heat the oil. Sauté the onion, garlic, and jalapeño for about 4 minutes. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

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