Egyptian Green Beans With Carrots
Recipe: #23742
May 12, 2016
Categories: Side Dishes, Beans, Carrot, Middle Eastern, One-Pot Meal, Gluten-Free, Heart Healthy, Low Fat No Eggs, Non-Dairy, Vegetarian, Green Beans, Vegetarian Dinner, more
"Really good flavor putting in vegan option"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (203.3 g)
- Calories 96.8
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 17 mg
- Sodium - 307.3 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 4.5 g
- Sugars - 4.6 g
- Protein - 3.6 g
- Calcium - 69.1 mg
- Iron - 1.5 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a pot. Cook and stir onion and carrot in the hot oil until transparent, 5 to 10 minutes.
Step 2
Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute.
Step 3
Pour in chicken stock.
Step 4
Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil.
Step 5
Add green beans; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
Tips
No special items needed.
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