Instructions

1. 1
   Heat the olive oil in a large skillet or frying pan over medium heat.
2. 2
   Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.
3. 3
   Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.
4. 4
   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.
5. 5
   Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture.
6. 6
   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.
7. 7
   Taste and adjust the seasoning with salt or additional spices if desired.
8. 8
   Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
9. 9
   Garnish with freshly chopped cilantro or parsley.
10. 10
    Serve as a main course, accompanied by injera or rice.