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    Home » Recipes » Curries & Stews

    Loubieh bi Zeit | Lebanese Green Beans

    Published: Apr 8, 2021 · Modified: Aug 7, 2023 by Famidha Ashraf with 1 Comment

    16 shares
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    Loubieh bi Zeit means green beans in oil and is a Lebanese vegan side dish recipe made with simple ingredients. No kidding... you only need tender green beans, ripe tomatoes, onions, garlic, and a generous pour of good olive oil. Loubieh bi Zeit is great served cold or warm or at room temperature as a side dish with some pita bread for breakfast, lunch or dinner. 

    green beans in tomato stew served along a stack of pita

    Fresh or frozen green beans stewed in olive oil with onions, lots of garlic cloves and fresh tomatoes with no added spices or water will blow your socks off. Yes, you read that right, no spices - none! And trust me, you will be surprised by how good this simple dish tastes.

    I found this recipe in the cookbook by Mona Hamadeh back in summer of 2014 and have been making this dish since then. In the book, Everyday Lebanese Cooking, the author has titled the recipe as Loubeyeh Bzeit - Green beans with tomatoes. I did try other internet versions but kept coming back to this recipe for its simplicity. Remember my Horaa Osbao? It is the same feeling I get whenever I serve this Lebanese green beans stew with tomatoes. Simple, vegetarian, vegan, surprisingly flavourful and extremely comforting! 

    Jump to:
    • Ingredients
    • Instructions
    • Tip
    • Related
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    • Olive oil: A good quality extra virgin olive oil is a key player in this green bean stew. If you are running low, then feel free to opt for any olive oil variation during the cooking process but use the evoo to drizzle before serving.
    • Onion: I have used red onion but yellow onion works well too.
    • Garlic: Use the whole bulb of garlic for up to 500gms green beans. Just separate the cloves and peel them before using them. You don't have to chop the garlic cloves. 
    • Green beans: I have used french green beans but you may use any kind of green beans. Make sure to trim them and remove any fibre from the sides. 
    • Tomatoes: I have used fresh ripe garden tomatoes. Add tomatoes of the same weight as beans. So if you are using 500gms beans, then use 500gms tomatoes. If using canned tomatoes, then toss them right into the pan along with their juicy goodness.
    • Salt goes without saying...

    Instructions

    The two major tasks you would have to do for this recipe are trimming the beans and peeling garlic. Chopping onions is a given. 

    A stainless steel skillet with olive oil.

    Use a heavy-bottomed skillet that you can stir easily. Heat the pan on medium high and add olive oil.

    Sliced onions and garlic cloves in oil.

    Saute the sliced onions and the whole garlic cloves until lightly browned.

    Sauteed onions and garlic cloves.

    This can take about 5 to 8 minutes.

    french green beans

    Stir in the cut beans.

    The skillet is covered with a glass lid.

    Cover the pot, reduce heat to medium and cook for about 5 to 8 minutes or until the green beans turn tender.

    Wilted green beans.

    Don't forget to stir occasionally during this time.

    Chopped garden tomatoes.

    Add the chopped tomatoes along with salt to taste. Cook open on low to medium flame for at least 30 minutes or until the tomatoes have stewed into a thick sauce. Don't have to add any water!

    loubieh bi zeit - Green beans and tomatoes cooked.

    The green beans will become tender but still hold shape and the tomatoes and garlic cloves would have thickened in olive oil making the flavours come through incredibly. Switch off and stir in the remaining olive oil. Let it cool to room temperature before you serve.

    loubieh bi zeit in a platter along side a small bowl of labneh and a stack of pita

    As the green beans stew slowly along with garlic cloves (that are added as a whole after peeling) and tomatoes, it becomes a thick sauce that you can scoop with pita bread. Lebanese Green Beans Stew with Tomatoes is ready to serve with some fresh pita bread or any other mezze accompaniments. 

    Tip

    I love the simplicity of this recipe for Loubieh bi Zeit and though you may feel tempted to add some kind of spice powders, don't! You may use canned tomatoes, or frozen green beans but don't use tomato paste. We love it so much that I have made variations of it like a pasta dish, where you can stir in some prepared pasta and kebabs to make it a wholesome meal!  

    Related

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    📖 Recipe

    loubieh bi zeit in a platter
    Print Recipe

    Lebanese Green Beans Stew with Tomatoes | Loubieh bi Zeit

    Loubieh bi Zeit is a cold Lebanese side dish of green beans stew cooked in olive oil with onions, garlic and tomatoes and served with pita.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: arabic, lebanese, middle eastern
    Keyword: green beans, lebanese green beans with tomatoes
    Servings: 4 people
    Author: Famidha Ashraf

    Equipment

    • 1 thick-bottomed heavy skillet stainless steel (28cm)

    Ingredients

    • 3 tablespoons olive oil extra virgin
    • 1 large onion sliced thinly
    • 1 whole bulb of garlic peeled
    • 300 grams french beans weighed after trimming
    • 300 grams tomatoes chopped into large chunks or roundels
    • salt to taste

    Instructions

    • Wash, trim and cut the green beans into approximately 2-inch long pieces.
    • Heat a thick-bottomed heavy skillet or wok and add olive oil.
      3 tablespoons olive oil
    • Add the sliced onions and garlic cloves (don't have to chop them). Saute for 5 to 8 minutes or until lightly browned.
      1 large onion, 1 whole bulb of garlic
    • Stir in the beans, reduce the flame to low, cover the pot, and cook for about 5 to 8 minutes or until the green beans turn tender. Don't forget to stir occasionally during this time.
      300 grams french beans
    • Add the chopped tomatoes along with salt to taste. Cook open on low to medium flame for at least 30 minutes or until the tomatoes have stewed into a thick sauce.
      300 grams tomatoes, salt to taste
    • Switch off and stir in the remaining olive oil. Let it cool to room temperature before serving with some fresh pita bread.

    Notes

    You can serve this warm, room temp or cold. 

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    Reader Interactions

    Comments

    1. Cynthia Jendrusina says

      August 29, 2023 at 4:51 pm

      so far going good. haven't made this dish in years.

      Reply

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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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