Green beans are one of the most popular vegetables in the world

In Egypt, we make it in a different way with tomato sauce and meat and serve with rice and green salad

Green beans have many recipes, but here I will share with you a healthy, quick, and also very light method.

I personally prepare it for my kids because it is fast and can be served with any type of protein, whether it is meat or chicken.

Personally, I prefer it with the Egyptian Chicken Panne, and I advise you to try it.

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

I will share with you the chicken panne recipe so you can prepare the whole meal from one place

Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce

INGREDIENTS

2 tablespoons of oil
2 onions cut into small pieces
1 Crushed red pepper
1 Teaspoon salt
1 teaspoon black pepper
Half teaspoon dry coriander
1 teaspoon of sugar
Half a kilo green beans (fresh Frozen)
2 cups hot water
2 Chicken Stock Cubes
3 cups fresh tomato sauce

INSTRUCTIONS

Put two tablespoons of oil in a cooking pot over a low heat
When the oil starts to get hot, add the onions (at the same low temperature).
Keep stirring until the onions turn a light yellow color
Add crushed red pepper and stir with onions
When you start to smell red pepper, add tomato juice
Add all the spices (salt – black pepper – dry coriander – sugar)
Stir the mixture well and leave it on the fire for 15 minutes until the mixture becomes more cohesive (the same temperature).
Add the beans, stir well, and leave for 5 minutes
Add hot water and chicken broth, cover the pot and leave for 10 minutes

Then put it on a serving plate

NOTES

Hot water and stock can be replaced with two cups of meat or chicken soup

Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce Recipe

Editor

Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce Recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Side Dish

Cuisine Mediterranean

Servings 2

Calories 62 kcal

Equipment

cooking pot
Wooden spoon
silicone spoon

Ingredients

2 tablespoons of oil
2 onions cut into small pieces
1 Crushed red pepper
1 Teaspoon salt
1 teaspoon black pepper
Half teaspoon dry coriander
1 teaspoon of sugar
Half a kilo green beans (fresh Frozen)
2 cups hot water
2 Chicken Stock Cubes
3 cups fresh tomato sauce

Instructions

Put two tablespoons of oil in a cooking pot over a low heat
When the oil starts to get hot, add the onions (at the same low temperature).
Keep stirring until the onions turn a light yellow color
Add crushed red pepper and stir with onions
When you start to smell red pepper, add tomato juice
Add all the spices (salt - black pepper - dry coriander - sugar)
Stir the mixture well and leave it on the fire for 15 minutes until the mixture becomes more cohesive (the same temperature).
Add the beans, stir well, and leave for 5 minutes
Add hot water and chicken broth, cover the pot and leave for 10 minutes
Then put it on a serving plate

Notes

Hot water and stock can be replaced with two cups of meat or chicken soup

Keyword Egyptian Green Beans, Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce, Fasoolya Khadra

Egyptian Chicken Panne

INGREDIENTS

1 kilo medium sized chicken breasts, cut into sliced
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Ginger powder
A quarter cup lemon juice
4 tablespoon Vinegar
Half a cup Onion juice
170g yoghurt
1 Cup Bread Cramps
A cup white flour
2 tablespoons starch
2 eggs
¼ cup milk
1 Tea Spoon salt
1 Tea Spoon black pepper
1 Oil

INSTRUCTIONS

To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
Add lemon juice
Add onion juice – To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
After adding lemon juice and onions, add four tablespoons of white vinegar
Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
Mix all the mixture well until it becomes as shown in the picture
Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
Mix the ingredients very well as shown in the picture
Bring the flour and put the starch on it and mix them well
Bring the Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
Heat the oil well and put the Chicken Panne in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate

Egyptian Chicken Panne (Breaded-Chicken) Recipe

Editor

Egyptian Chicken Panne (Breaded-Chicken) Recipe as the Egyptians do it

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 125 kcal

Equipment

Frying pan
Wooden spoon

Ingredients

1 kilo medium sized chicken breasts, cut into sliced
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Ginger powder
A quarter cup lemon juice
4 tablespoon Vinegar
Half a cup Onion juice
170g yoghurt
1 Cup Bread Cramps
A cup white flour
2 tablespoons starch
2 eggs
¼ cup milk
1 Tea Spoon salt
1 Tea Spoon black pepper
1 Oil

Instructions

To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
Add lemon juice
Add onion juice - To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
After adding lemon juice and onions, add four tablespoons of white vinegar
Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
Mix all the mixture well until it becomes as shown in the picture
Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
Mix the ingredients very well as shown in the picture
Bring the flour and put the starch on it and mix them well
Bring the Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
Heat the oil well and put the Chicken Panne in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate