Fasolia (Ethiopian Green Bean Stew)

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.

Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.

Stir in the berbere spice blend, paprika, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat the onions and tomatoes with the spices.

Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture.

Reduce the heat to low, cover the skillet with a lid, and simmer for about 20–25 minutes, or until the green beans are tender but still slightly crisp. Stir occasionally to ensure even cooking.

Taste and adjust the seasoning with salt or additional spices if desired.

Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.

Garnish with freshly chopped cilantro or parsley.

Serve as a main course, accompanied by injera or rice.