Lebanese
Loubieh bi Zeit
A classic Lebanese olive-oil braise of green beans, onions, garlic, and tomatoes, cooked until tender and glossy. It is best served warm or at room temperature with bread for scooping up the sweet tomato-rich juices.
Ingredients
- Flat green beans or regular green beans, trimmed and cut into 5 cm pieces400g
- Extra-virgin olive oil1/4 cup
- Yellow onion, thinly sliced1 medium
- Garlic cloves, sliced4
- Ripe tomatoes, finely chopped2 medium
- Tomato paste1 tbsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Water1/2 cup
- Lemon wedges, for servingoptional
- Lebanese bread, for servingoptional
Method
- Warm the olive oil in a heavy pot over medium heat.
- Add the sliced onion and cook, stirring often, until soft and lightly golden, about 8 minutes.
- Add the garlic and cook for 1 minute until fragrant, without letting it brown.
- Add the green beans and stir well to coat them in the olive oil, onion, and garlic.
- Cook the beans for 8 to 10 minutes, stirring occasionally, until they turn a deeper green and begin to soften.
- Stir in the chopped tomatoes, tomato paste, salt, black pepper, and water.
- Bring to a gentle simmer, then cover the pot and reduce the heat to low.
- Cook for 30 to 35 minutes, stirring occasionally, until the beans are very tender and the sauce is thick and glossy.
- Uncover and simmer for a few more minutes if there is excess liquid; the dish should be moist but not soupy.
- Taste and adjust the salt, then let the loubieh bi zeit rest for at least 10 minutes before serving warm or at room temperature.
- Serve with Lebanese bread and lemon wedges if desired.
Common questions
Can I use frozen or canned green beans instead of fresh ones?
Yes. Frozen beans work best; add them straight from frozen and reduce the initial bean-cooking time by a few minutes. Canned beans are softer, so add them near the end just to warm through, otherwise they can break apart.
How long does Loubieh bi Zeit take from start to finish?
Plan on about 50 to 60 minutes total. The onions and beans need time to soften, then the stew simmers gently for 30 to 35 minutes until tender and the sauce thickens.
What are the most common mistakes to avoid?
Don’t let the garlic brown, or it can turn bitter. Don’t rush the onions; they should soften and lightly golden for flavor. Also avoid too much water, which makes the dish soupy instead of glossy and concentrated.
How should I store leftovers, and does it reheat well?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. It reheats very well on the stove over low heat; add a splash of water if needed. The flavor often improves after a day.
What is the best way to serve it?
Serve warm with a squeeze of lemon and plenty of Lebanese bread for scooping. It works as a main vegetarian dish or as a side with rice, yogurt, olives, or grilled meat. Letting it rest before serving improves the texture.