Sunday, January 31, 2010


(Ethiopian Spicy Carrots and Green Beans)

1 small bag baby carrots or frozen carrots, whichever you prefer
1 small bag frozen green beans
3 green onions
1 large red onion
1/4 cup olive oil
4 Tbs tomato paste
3 Tbs chopped fresh garlic or 1 T garlic powder
1 tsp cumin

Slice carrots into small pieces. Cut or break green beans into small, bite-sized pieces. in large frying pan, soften onion for 3 minutes, but do not brown. Add tomato paste and carrots. Stir for approximately 5 minutes, or until carrots begin to get tender. Add green beans and stir gently for another 1o minutes. Add garlic and cumin. I usually lower the heat, cover and let the carrots continue to get tender, checking every few minutes. Serves 4-6. I usually serve this as a side dish.

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