FOSSOLIA

Fossolia (Ethiopian Green Beans, Carrots and Potatoes)
From Aida Nozick, Executive Direction Jewish Federation of Tulsa, at Small Federations’ Ethiopian Israelis Learning Series. Recipe adapted to (Denver) Colorado elevation. Serves 6-8 as a side dish.

Fossolia (Ethiopian Green Beans, Carrots and Potatoes)

Ingredients
1/4 cup olive oil
1 large onion, peeled and diced
2 cloves garlic, minced
1 teaspoon grated ginger
3 large tomatoes (such as beefsteak), chopped (or 28-ounce can crushed tomatoes)
1 teaspoon turmeric powder
3 large carrots, peeled and cut into 1/2-inch thick sticks
2 large potatoes (such as Yukon Gold or other yellow), peeled and cut into 1-inch pieces
1/2 pound (4 cups) fresh green beans, ends snapped off and cut or snapped into halves or thirds
1 1/2 teaspoon kosher or sea salt
1 jalapeño pepper, stemmed and chopped

Directions
In a large pot, heat the olive oil, add the diced onion and sauté until soft. Add the garlic and ginger and stir until fragrant, about 1 minute. Add the tomatoes and turmeric and cook for 5-8 minutes on medium-low heat.

Add the carrots and cook until medium-soft, about 10-12 minutes; then add the potatoes and cook until tender, about 12-14 minutes. Add the green beans and cover the pot. Allow everything to cook for another 10-12 minutes. Add the salt and jalapeño for the last 2 minutes of cooking.