Egyptian Green Beans with Carrots
Ingredients45 m servings 80 cals
- Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.
- Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 80 calories; 3.8 g fat; 10.2 g carbohydrates; 2 g protein; < 1 mg cholesterol; 409 mg sodium. Full nutrition
ReviewsRead all reviews 5
Easy. Used fresh veggies and poured over rice to stretch. Will do again.
Egyptian Green Beans w/ Carrots Haiku: "I thought these were great, but leftover tasted weird. So easy to make!" 1st, I've never seen frozen blend of green beans and carrots, so I used frozen g...
Tasty! We were pleasantly surprised.Used fresh green beans & carrots. Didn't have cardamon so used cumin. Nice side dish change. Served w grilled chicken.