I got a recipe for Spicy Ethiopian Red Lentil Stew from Katie @ Not Your Parents’ Granola this past Vegan Food Swap. She also included some intoxicating, wonderfully fragrant Berbere, a spice common to Ethiopia. I couldn’t wait to try it, and I honestly couldn’t stop sneaking whiffs of the stuff. Delish! I finally made Berbere Beans & Rice with the aforementioned recipe, with only a few minor adjustments.Berbere Beans & Rice 2 tsp safflower* oil 1 large, chopped onion* 1 Tbsp minced ginger* 2-3 cloves garlic* 2-3 diced tomatoes* 1 Gala apple* 1½ tsp Berbere spice 3 C water 3 C cooked beans* salt and pepper* to taste 1 handful parsley* cooked brown basmati rice* * = Organic
∴ Prepare your beans to tenderness ahead of time, drain, and set aside. Heat oil over medium heat. Add onions and saute until they begin to turn translucent, stirring occasionally. Mince garlic and chop the apple while the onions saute. Add ginger, garlic, tomatoes, and apple bits. Stir to combine. Add the Berbere spice, and continue stirring. Pour in your beans and water. Stir to combine. Simmer for about 30 minutes, stirring occasionally to avoid sticking and burning. Season to taste, and add minced parsley. Serve over rice. Enjoy!
They smelled so good cooking! ♥
Thank you again for this recipe and the Berbere spice, Katie. It’s really wonderful. ♥ *squishy hugs*