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Egyptian Green Beans with Carrots


"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."
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45 m servings 80 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 80 calories; 3.8 g fat; 10.2 g carbohydrates; 2 g protein; < 1 mg cholesterol; 409 mg sodium. Full nutrition

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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.


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 he...