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Egyptian Green Beans with Carrots

  • 4servings
  • 35minutes
  • 80calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 large onion, diced

  3. 2 tablespoons tomato paste

  4. 2 cloves garlic, sliced

  5. 2 cups boiling chicken stock

  6. 1/4 teaspoon ground cardamom

  7. 1 bay leaf

  8. salt and ground black pepper to taste

  9. 1 (9 ounce) package frozen green beans and carrots

Instructions Jump to Ingredients ↑

  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.

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