Ethiopian Rice and Bean Stew

Hi everyone!

I wish the weather were getting warmer and less rainy but it’s still a bit chilly. For a number of my clients, the pressure to cook when the weather is lousy is stronger. It’s important to remember , whether you have a perfectionist cooking personality or a carefree cooking personality that you start with simple ingredients and build from there. A stew with a loaf of bread and a salad IS INDEED dinner!

I hope you like this recipe!

Ethiopian Rice and Bean Stew:

2 Tbsp EVOO

One large onion, chopped

5 garlic cloves, minced

1 bunch cilantro, washed and stems chopped

1/2 tsp cinnamon

2 tbsp tomato paste

4 cups water

1 cup brown rice

2 tsp Kosher salt

large pinch of saffron

4 cups cooked black eyed peas

2 cups butternut squash, peeled, diced and roasted


In a large pot over medium heat, heat up the olive oil.

Add in the chopped onions and saute until translucent, about 10 minutes.

Add in the chopped garlic and the chopped cilantro stems and saute for a couple of minutes.

Stir in the tomato paste.

Add in the rice, the saffron and the water and bring to a boil.

Once it is boiled, simmer for about 20 minutes or more until the rice is tender.

Add in the cinnamon, salt, cooked squash and beans and stir.

Let cook a few more minutes so the flavors blend and serve with a dollop of plain yogurt and the cilantro leaves, chopped.







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