Egyptian Green Beans With Carrots
Created by dienia b on May 12, 2016
- Servings: 4
- Prep Time: 5m
- Cook Time: 50m
- Recipe #23742
Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 large yellow onion (diced)
- 1/4 pound carrots (baby carrots, sliced)
- 2 tablespoons tomato paste (I used ketchup)
- 2 cloves garlic, sliced
- 1 cups chicken stock (if vegan use veggie stock)
- 1/4 teaspoon ground cardamom
- 1 bay leaf
- Salt, pinch
- 1/2 teaspoon ground black pepper ,to taste
- 1 package (16 ounce) frozen green beans
How to Make
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Step 1: Heat oil in a pot. Cook and stir onion and carrot in the hot oil until transparent, 5 to 10 minutes.
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Step 2: Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute.
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Step 3: Pour in chicken stock.
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Step 4: Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil.
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Step 5: Add green beans; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
Nutritional Facts
- 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