Easy Ethiopian Stew


Spicy Ethiopian stew with a Berbere spice blend transforms a quick and easy plant-based stew into a unique flavor experience. Break from the mundane today!

8 generous bowls
1 large onion ( diced )
3 cloves garlic ( minced )
2 tbsp Berbere spice blend ( 1 tbsp each cardamom, coriander, fenugreek, paprika, turmeric, white peppercorns, crushed red chili flakes, salt )
1 lbs. green beans ( trimmed and cut into bite-sized pieces )
1 1/2 lbs. potatoes ( diced into bite-sized pieces )
64 ozs canned tomatoes ( cherry tomatoes work well here, but you can also use fire-roasted )
30 oz. canned red kidney beans ( drained and rinsed )
1 cup water
1 tsp salt ( optional )

Make the Berbere spice blend by first grinding any whole spices such as the peppercorns or fenugreek. Next mix all the spices together by putting them in a jar or container with a lid and giving them a few ...
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While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left Texas I have not been able to find this at any Mexican restaurant, in Ohio that is. Not sure why, because if I owned a Mexican restaurant it would be on the menu EVERY day!! It is incredible and anyone that tries it falls in love with it too. Now, you can adjust this to your spicy heat level by omitting some of the peppers but they do add to the unique flavor of this stew. I just made this last night and let it cook in the crockpot on low for 10 hours. When we woke in the morning the aroma of this stew was drifting through the entire house! Oh my......I couldn't wait and had a Carne Guisada taco for breakfast. LOL This can also be eaten over some rice or even noodles too. I always eat this in a flour tortilla with some Mexican cheese and a small dollup of sour cream.

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When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers. This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another. I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it
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