Egyptian Green Beans with Carrots

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a delicious, easy, and quick recipe. Children love it. Best served with plain white rice and roasted or grilled chicken. It reminds me of my childhood as my mother use to make it for us. My mam took this recipe from my grandmother. It's a traditional Egyptian dish. The best part is that it is an all year recipe.

By nadakamal

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
80 calories; protein 2g 4% DV; carbohydrates 10.2g 3% DV; fat 3.8g 6% DV; cholesterol 0.4mg; sodium 408.7mg 16% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Karla Marie Dombrock
Rating: 5 stars
02/25/2017
How often do you get the chance to try an Egyptian recipe?! I had to try it! I had Farmer's Market green beans to use. My daughter & husband & I really liked this. My daughter even put it in her lunch tomorrow. I had cardamom seeds & used our mortar & pestle to crush them. Read More
Helpful
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jane Fiedler
Rating: 4 stars
05/02/2016
Easy. Used fresh veggies and poured over rice to stretch. Will do again. Read More
Helpful
(1)
Rock_lobster
Rating: 4 stars
10/06/2015
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 green beans and 1/2 c. baby carrots that I quartered so they would cook evenly. I don't quite understand the main photograph for this recipe as it appears to have feta butternut squash (?) and mushrooms (?) in it. Other than the fresh to frozen carrot switcherroooo I was faithful to the recipe. I thought this was a tasty and new way to eat our green beans but b/c they weren't very good reheated the next day I would reduce the servings next go-around so that there weren't any leftovers. Read More
Helpful
(1)
Karla Marie Dombrock
Rating: 5 stars
02/25/2017
How often do you get the chance to try an Egyptian recipe?! I had to try it! I had Farmer's Market green beans to use. My daughter & husband & I really liked this. My daughter even put it in her lunch tomorrow. I had cardamom seeds & used our mortar & pestle to crush them. Read More
Helpful
(1)
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M Hayden
Rating: 4 stars
09/17/2017
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. Read More
Mary
Rating: 5 stars
09/25/2016
Yummy. Read More
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