Egyptian Green Beans with Carrots Recipe

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, sliced
  • 2 cups boiling chicken stock
  • 1/4 teaspoon ground cardamom
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 (9 ounce) package frozen green beans and carrots
  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.