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Ethiopian Green Beans and Peanuts
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Ethiopian Jews living in Israel brought with them many local favorites prepared according to Jewish law. Cooking time is estimated.

Serves: 6

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African Parve Side Dish

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3 tbsp. olive oil (or more if the skillet dries out)
1 large onion, chopped
3/4 cup unsalted, skinned peanuts
3-4 cloves garlic, chopped
675 gr. (1 1/2 lb.) green beans
1 large green pepper, chopped
salt and pepper to taste


  1. Heat the oil in a skillet and saute the onions, nuts and garlic until the onions are translucent.
  2. Add the green beans, green pepper, salt and black pepper.
  3. Continue to saute until the beans are tender.
  4. Serve hot.

Reader Comments

Tee says...
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This looks so good!
Nov 10, 2011 (report abuse)



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