Lebanese Green Beans and Rice for a Cozy Weeknight Supper

Lebanese green beans and rice brings together tender green beans braised with tomato, onion, garlic, and warm spices, served with fluffy rice. It takes inspiration from lubieh b’zeit, a Lebanese-style green bean dish with many family and regional versions; this meatless version makes a satisfying meal by pairing the beans with basmati rice.

Ingredients

1½ cups (285 g) basmati or other long-grain rice
2¼ cups (530 ml) water, for the rice
1½ lb (680 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
3 tbsp (45 ml) extra-virgin olive oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
4 garlic cloves, about 1½ tbsp (15 g) minced
1 tbsp (16 g) tomato paste
1 can (28 oz / 794 g) crushed tomatoes
1 cup (240 ml) water, for the beans
½ tsp (1 g) ground allspice
¼ tsp (0.6 g) ground cinnamon, optional
1¼ tsp (7 g) fine salt, divided, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lemon juice, or to taste
2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water, gently stirring it with your fingers, until the water runs mostly clear. Drain well. Trim the green beans and cut them into roughly even pieces so they soften at the same pace. Chop the onion and garlic, and measure out the remaining ingredients. This preparation takes about 20 minutes, depending on how quickly you trim the beans.
Start the tomato base. Set a heavy-bottomed pot or deep skillet over medium heat and add the olive oil. When it shimmers, add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent but not deeply browned. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, allspice, optional cinnamon, black pepper, and ½ teaspoon of the salt; cook for 1 minute to coat the onion and bring out the tomato paste’s flavor.
Braise the green beans. Add the crushed tomatoes, 1 cup (240 ml) water, and green beans. Stir well, bring the mixture to a gentle simmer, then cover and cook for 25 minutes. Stir once or twice during cooking, and keep the heat low enough that the sauce bubbles gently rather than splattering. After 10 minutes of this simmer, begin cooking the rice in the next step. The beans are ready when a fork pierces a piece easily but it still holds its shape. If they are firmer than you like, simmer them uncovered for a few extra minutes; if the sauce gets very thick before they are tender, add water a few tablespoons at a time.
Cook the rice while the beans simmer. About 10 minutes after the beans begin simmering, put the drained rice, 2¼ cups (530 ml) water, and the remaining ¾ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover tightly, and turn the heat to low. Simmer for 15 minutes without lifting the lid. Remove the saucepan from the heat and let the rice stand, still covered, for 5 minutes. Fluff it gently with a fork. Starting the rice partway through the bean simmer lets both components finish at about the same time.
Season and serve. Taste the green beans and sauce, then adjust the salt and pepper. Stir in the lemon juice to brighten the tomato flavor. Spoon rice into shallow bowls and top with the beans and plenty of sauce, or serve the rice and beans in separate dishes so everyone can choose their portions. Finish with parsley and bring any extra lemon wedges to the table.

Tips

Choose beans that cook evenly. Fresh beans give the dish a pleasant tender bite, but thicker beans may need a few extra minutes. Cut them to a similar size and begin checking for tenderness near the end of the stated simmer. Very thin beans can become soft sooner, so check them early rather than relying on the clock alone.
Keep the sauce at a gentle simmer. A hard boil can break down the beans before the tomato sauce has mellowed, and it can make the sauce splatter. If your pot has a thin base, lower the heat and stir more often. The finished sauce should coat the beans but remain loose enough to spoon over rice; thin it with a splash of water if needed.
Use canned beans only as a shortcut. If fresh green beans are unavailable, use about 4 cups (600 g) frozen cut green beans, thawed and drained. They can go straight into the tomato mixture; start checking after 12 to 15 minutes because they may soften more quickly. Canned green beans are already tender and can turn mushy, so drain and rinse them, then stir them in for just the final 5 to 8 minutes.
Rinse and drain the rice. Rinsing removes excess surface starch, which helps the grains cook up less sticky. Measure the water accurately, keep the lid closed while the rice simmers, and let it rest before fluffing. If your rice package gives a different water ratio for its variety, follow that ratio because grain age and processing can affect how much liquid it absorbs.

Serving Suggestions

Serve this as a complete meatless main, with a generous spoonful of tomato-rich beans over each mound of rice. A crisp chopped salad of cucumber, tomato, parsley, and lemon makes a fresh contrast to the soft beans and warm sauce. You could also add a plate of sliced radishes, cucumber, or pickles for crunch and a sharper bite. Warm pita is handy for scooping up sauce, though the rice already makes the meal filling.

For a larger Lebanese-inspired spread, set out hummus, olives, and a simple green salad alongside the pot. Keep these additions separate so the beans’ tomato and allspice flavors remain the focus. If serving several people, put the rice and beans in separate bowls and let guests adjust the amount of sauce they want. A squeeze of lemon at the table is especially welcome for anyone who likes a brighter, more tart finish.

Variations

Add fresh herbs. Stir a little chopped parsley or cilantro into the sauce just before serving, or use extra parsley as a garnish. Fresh herbs add a greener, more aromatic note without changing the cooking method. Mint is another possible finishing herb, but use it sparingly because its flavor can quickly dominate the tomato and garlic.

Adjust the warm spices. Allspice is a familiar seasoning in many Lebanese home-style dishes, but blends and preferences differ. If you cannot find ground allspice, use a small pinch of ground cloves together with a pinch of nutmeg; the result will be more aromatic and slightly less rounded. The cinnamon is optional and should stay subtle. For a simpler flavor, leave it out rather than increasing the allspice.

Use a different grain. Brown rice can replace basmati, but it usually needs more water and a longer cooking time, so cook it according to its package directions in a separate pan. Bulgur is another option: prepare it according to its package directions and serve it under the beans. These swaps change the texture and cooking schedule, but the tomato-braised green beans remain the centerpiece.

Make it richer. Drizzle a little extra-virgin olive oil over the beans at the table, or serve them with a spoonful of plain yogurt on the side. For a heartier meal, offer cooked chickpeas separately so diners can add them to their bowls. These are serving options rather than required ingredients; the basic recipe is meatless and does not need a thickener or added protein to cook properly.

Storage and Reheating

Store the beans and rice in separate airtight containers if possible, since that makes it easier to reheat each component without overcooking the beans. Refrigerate leftovers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Let the food stop steaming before sealing the containers, but do not leave it out to cool for an extended time.

For a stovetop reheat, put the beans in a small covered pan with a splash of water and warm over medium-low heat, stirring occasionally, until hot throughout. Reheat rice with a teaspoon or two of water per serving in a covered saucepan, stirring once it is steaming. A microwave also works: cover the food loosely, heat in short intervals, and stir between intervals so it warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Freeze portions in airtight, freezer-safe containers for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is this the same as lubieh b’zeit? It is based on the Lebanese-style preparation often called lubieh b’zeit, in which green beans are cooked with olive oil and commonly tomato, onion, or garlic. Recipes vary from household to household, including how soft the beans are cooked and which spices are used. This version includes rice as the accompanying base, so it is a practical meal rather than a claim to one definitive version.

Can I use frozen green beans? Yes. Frozen cut green beans are convenient and work well in the tomato sauce. Add them thawed and drained if you can, then check them after 12 to 15 minutes of simmering because they may reach tenderness before fresh beans. If you add them straight from frozen, they will cool the pot briefly and may need a few extra minutes to heat through.

Can I make the beans ahead? Yes. Cook the tomato and green bean mixture up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently with a splash of water while making fresh rice. The sauce may thicken as it sits, and the flavors will settle together; loosen it to your preferred consistency before serving.

Why did my rice turn out sticky? Rice can become sticky if it was not rinsed, if too much water was used, or if it was stirred repeatedly while simmering. Rinse until the water is mostly clear, measure the water carefully, keep the lid on, and fluff only after the covered rest. Basmati grains vary, so the package directions are a useful guide if your particular rice needs a little less water.

Can I make the recipe without allspice? You can leave it out, although the flavor will be less warmly spiced. A tiny pinch each of ground cloves and nutmeg is a workable substitute, but use less than you think you need because both can be assertive. If you have neither, the tomato, garlic, onion, and olive oil still make a flavorful sauce; the dish does not depend on a substitute spice to work.

How do I know when the green beans are done? Pierce a bean with a fork or taste a small piece. It should be tender through the middle while still holding together, unless you prefer a softer, more slowly braised texture. Bean size and freshness affect cooking time, so use the 25-minute simmer as a guide and add a few minutes if the pieces are still too firm.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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