Spicy, slightly sweet & earthy.
Warmly inspired by berbere spices.
Ingredients (4-6 servings)1 cup Ethiopia’s best black beans semicooked, still quite firm
1 tbsp olive oil
1 yellow onion & 1 tbsp ginger (both minced)
3-4 tbsp Berbere Spice
2 cups vegetable broth
½ cup tomato sauce
juice 1 lemon, salt & pepper (to taste)
- Heat olive oil on medium heat in pot. Cook onion until translucent, 5-6 mins. Add ginger, cook 1 min. Add 3 tablespoons of the berbere spice, stir to coat onion mix. Add black beans, vegetable broth & 1 cup water. Bring to boil, reduce to simmer, cover & cook for 20-30 mins.
- Stir occasionally, add more water. Add tomato sauce & lemon. Cook for 5-10 mins until beans desired texture. Add more berbere seasoning, lemon juice, or salt as needed. Serve with garnish of cilantro.