dinner · lunch · Ethiopian-inspired
Berbere Tomato Kidney Bean & Green Pea Stew
A spicy stew with kidney bean, green pea, and a berbere tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 2 cups kidney bean, drained and rinsed
- 3 cups green pea
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 cups tomato
- 1 bay leaf
Equipment
Large pot
How to make it
- 1
Heat the olive oil in a large pot; cook the kidney bean with the green pea, bay leaf, and salt for 5 minutes.
- 2
Stir in the berbere seasoning, tomato paste, garlic, vegetable broth, and tomato; simmer gently. Cook until the kidney bean is hot and the vegetables are tender.
- 3
Continue simmering until the green pea is tender and the stew has thickened slightly.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.