This is a vegetarian version of a classic fiery Ethiopian dish.
3 TBL olive oil
3 TBL butter
4 large onions, sliced thinly
2 medium carrots, peeled and sliced
1 stalk celery, sliced.
1 sweet red pepper, sliced
1-2 TBL Ethiopian Berbere (depending on desired heat level)
1 TBL ginger, minced
1 TBL garlic, minced
1 large potato cut in ½ inch cubes
½ LB firm tofu, cut in ½ inch cubes
2 TBL soy sauce
1 TBL honey
1 cup white wine
1 cups veg. stock or water
2 cups green beans trimmed and cut, fresh or frozen
Small bunch parsley, chopped
Salt to taste
Begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.
Add carrot, celery and pepper. Cook for 5 minutes.
Stir in the Ethiopian Berbere and salt, cook 2 minutes.
Add the ginger and garlic, cook 1 minute.
Add potatoes and tofu, for a few minutes.
Add soy sauce, wine and honey. Bring to boil.
Add stock and Bring to a boil. Adjust salt, cover and simmer until potatoes are tender (20 minutes).
Add green beans and cook 5-10 minutes.
Finish with chopped parsley.
Serve with injera or rice.