Green beans aren’t usually the star of the show, but this Lebanese classic gives them their time in the spotlight. Known as Loubieh bi Zeit, these beans are gently stewed in tomato and olive oil until tender, creating a dish that’s simple yet full of flavour. It can be enjoyed warm, room temperature, or even cold—making it a versatile addition to your table.
The inspiration for this recipe was less glamorous and more practical—I found myself with a bulk pack of green beans that were on special at the shops. I’d planned to use them for my Green Bean, Goats Cheese and Walnut Salad but ended up with far more than I needed. And then I remembered a dish I had years ago at a friend’s house, where the beans were slowly cooked down with tomato until they almost melted into the sauce. I loved it then, and making it again has reminded me just how comforting it is.
Whether served with fluffy rice and warm flatbreads for Meat Free Monday, or as part of a larger mezze spread alongside Juicy Lamb Kofta or this delicious Lebanese Chicken and Rice (Riz a Djej) this dish is one to come back to again and again.
Why You’ll Love This Recipe
- Simple ingredients: Just beans, tomato, onion, garlic, and olive oil—yet it delivers so much flavour.
- Versatile: Works as a side dish, a light main, or as part of a mezze table.
- Make-ahead friendly: The flavours deepen as it rests, so it’s even better the next day.
- Naturally vegan: Perfect for Meat Free Monday.
Ingredients
To make Lebanese Stewed Green Beans, you’ll need:
- Green beans – trimmed and cut in half. Romano beans (flat beans) also work well.
- Onion – adds sweetness and depth as it softens in the olive oil.
- Garlic – a must for flavour; slice or mince depending on preference.
- Olive oil – extra virgin for the best taste, and don’t be shy — it’s an important part of the dish.
- Crushed tomatoes – canned or fresh ripe tomatoes. Fresh gives a lighter flavour, canned is more convenient.
- Tomato paste – enriches the sauce and adds body.
- Ground cinnamon – optional, but a traditional touch that adds warmth and complexity.
- Salt and black pepper – to season and bring everything together.
- Water – just enough to help the beans stew gently until tender.
- Lemon juice – brightens the dish at the end and balances the richness.
- Fresh parsley – chopped and sprinkled over before serving for freshness.
(For exact amounts, see the recipe card below.)
Pro Tips
- Don’t rush the cooking: Lebanese stewed beans are meant to be soft and silky, not al dente. Give them time to gently simmer until tender.
- Better the next day: Like many tomato-based dishes, the flavour deepens overnight, so it’s a great make-ahead option.
- Use plenty of olive oil: This is key for the authentic taste. It enriches the sauce and gives the dish its signature texture.
- Adjust the sauce: If it reduces too much, add a splash more water. If it’s too thin, uncover and simmer until it thickens.
- Fresh vs. canned tomatoes: Fresh ripe tomatoes will give a lighter, fresher sauce, while canned creates a deeper flavour. Both work beautifully.
- Finish with lemon: Don’t skip the squeeze of lemon juice at the end — it lifts and balances the whole dish.
FAQs
Can I make this with meat?
Yes! For a heartier version, brown lamb or beef cubes first, then simmer them in the tomato base until tender before adding the beans. This variation is called Fasolia bi Banadoura.
Can I freeze Lebanese stewed green beans?
Absolutely. Let the dish cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
How long does it keep in the fridge?
It will keep for 3–4 days in the fridge, and the flavour actually improves after a day or two.
Can I serve it cold?
Yes! The olive oil version (bi Zeit) is traditionally eaten at room temperature or cold as part of a mezze spread.
Do the beans have to be soft?
Yes. Unlike some green bean dishes, these are meant to be stewed until very tender — that’s what makes them silky and full of flavour.
Serving Suggestions
- Pair with Easy Lebanese Flatbreads for scooping.
- Add a side of rice for a light vegan meal.
- Serve as part of a mezze spread with Juicy Lamb Kofta and a fresh Tabbouleh Salad (pictured below).
Final Thoughts
This recipe is proof that humble ingredients can create something truly memorable. Stewed slowly in tomato and olive oil, the beans turn silky and flavourful, the kind of dish that feels greater than the sum of its parts. Whether you’re building a mezze table for a gathering, or simply making the most of an abundant bag of beans, Loubieh bi Zeit is one of those timeless dishes you’ll want to keep in your repertoire.
Lebanese Stewed Green Beans (Loubieh bi Zeit)
Equipment
- 1 large heavy bottomed pan with lid
Ingredients
- 500 g green beans trimmed and cut in half
- 1 large onion finely diced
- 4 garlic cloves minced
- 4 tbsp olive oil extra virgin
- 1 can crushed tomatoes 400g or 4–5 ripe tomatoes, peeled and chopped
- 2 tbsp tomato paste
- ½ tsp ground cinnamon
- salt and black pepper to taste
- ½ cup water or as needed
- juice of ½ lemon
- fresh parsley chopped (to serve)
Instructions
- Heat the olive oil in a wide, heavy-based pot. Add the onion and cook until soft and golden, about 6–8 minutes.
- Stir in the garlic and cook another minute until fragrant.
- Add the crushed tomatoes, tomato paste, cinnamon (if using), salt, and pepper. Simmer for 10 minutes until slightly thickened.
- Add the beans and water. Stir well to coat the beans in the sauce.
- Cover and cook over low heat for 40–50 minutes, stirring occasionally, until the beans are very tender and the sauce has reduced. Add more water if needed.
- Squeeze over the lemon juice just before serving. Garnish with fresh parsley.
Video
Nutrition
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.
Simply fabulous. We pulled everything but the olive oil and cinnamon from the garden and it was a perfect dinner with rice.
How amazing to be able to pull everything from your garden! So glad you liked the dish. Thanks so much for commenting x
I could eat this every night just delicious 👏😋