Lebanese green beans, often called loubieh bi zeit, are green beans gently braised with tomatoes, onion, garlic and olive oil until tender and richly flavored. This is a familiar meatless preparation from Lebanese home cooking; family and regional versions vary, and some include meat, but this version is satisfying served warm or at room temperature with rice or bread.
Ingredients
- 1½ lb fresh green beans (680 g), rinsed, ends trimmed and cut into 2-inch (5 cm) pieces
- 3 tbsp extra-virgin olive oil (45 ml)
- 1 medium yellow onion (about 5 oz/150 g), finely chopped
- 4 garlic cloves (about 12 g), minced
- 1 tbsp tomato paste (16 g)
- 1 lb ripe tomatoes (450 g), diced, including their juices
- ½ cup water (120 ml)
- 1 tsp fine sea salt (6 g), or to taste
- ¼ tsp ground black pepper (about 0.5 g)
- ¼ tsp ground allspice (about 0.5 g)
- 1 tbsp fresh lemon juice (15 ml), optional
- 2 tbsp chopped fresh flat-leaf parsley (about 8 g), optional, for serving
Instructions
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Prepare the beans and vegetables. Rinse the beans under cool running water, drain them well, and trim off the stem ends. Cut long beans into roughly 2-inch (5 cm) pieces so they cook evenly. Chop the onion and tomatoes, mince the garlic, and measure the remaining ingredients. If the beans are especially large or mature, remove any tough strings; smaller, tender beans can be left as they are.
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Soften the onion. Warm the olive oil in a heavy 4-quart (about 3.8 L) pot or Dutch oven over medium heat. Add the chopped onion and cook for 8 minutes, stirring occasionally, until soft and translucent. It should not brown deeply. If it starts catching on the bottom, lower the heat slightly and stir in a teaspoon of water rather than adding more oil right away.
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Cook the garlic and tomato paste. Add the minced garlic and tomato paste. Stir constantly for 1 minute, until the garlic smells fragrant and the paste has darkened slightly. Keep the heat moderate; garlic can turn bitter if it scorches, and tomato paste can stick if left unstirred.
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Make the tomato base. Add the diced tomatoes and their juices, salt, black pepper and allspice. Stir, scraping the base of the pot to loosen any browned bits. Cook for 5 minutes, stirring now and then, until the tomatoes begin to soften and release their liquid. The mixture will look loose at this stage; it thickens as it cooks with the beans.
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Braise the green beans. Add the beans and water, then stir to coat them with the tomato mixture. Bring the liquid to a gentle simmer, cover the pot, and cook for 24 minutes over low to medium-low heat. Check once or twice and stir gently so the beans cook evenly. The liquid should bubble quietly, not boil hard. If the pot looks dry before the beans soften, add water 1 tablespoon (15 ml) at a time.
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Finish uncovered and check tenderness. Remove the lid and simmer for 7 minutes, stirring carefully once or twice, until the beans are fully tender and the tomato sauce has reduced enough to cling to them. Taste a bean rather than judging by color: green beans can turn olive-green as they braise, which is normal. If they are still firm, cover and cook a few minutes longer, adding a splash of water if needed. Stir in the lemon juice, if using, and taste for salt. Scatter parsley over the pot before serving, or let the beans rest until just warm.
Tips
- Choose beans that suit a braise. Slim, fresh beans cook evenly and become tender without falling apart. If you have thicker beans, cut them into shorter pieces and expect to add a few minutes to the covered simmer. Avoid beans that feel limp or have large, dry-looking seeds.
- Adjust water to the tomatoes. Ripe fresh tomatoes release different amounts of juice. Start with the stated ½ cup (120 ml), then add a little more only if the pot is drying before the beans are tender. With very juicy tomatoes, you may not need the full amount. The finished dish should be saucy, not watery.
- Keep the simmer gentle. A hard boil can break down the tomatoes and make the beans unevenly cooked. Use a heavy pot if possible, keep the lid on for most of the braising, and stir from the bottom without crushing the beans.
- Use pantry alternatives thoughtfully. If fresh tomatoes are unavailable, use one 14½ oz (411 g) can of diced tomatoes, including the juice, and begin with ¼ cup (60 ml) water. Canned tomatoes taste a little more concentrated and less fresh, but work well in this slow-cooked sauce. Ground allspice gives the dish a warm, rounded aroma; if you do not have it, leave it out rather than substituting a large amount of a stronger spice.
Serving Suggestions
Serve the beans as a main dish with plain rice, which catches the tomato and olive-oil sauce, or offer them as a substantial side alongside grilled vegetables, lentil soup or a simple salad. Warm pita or another soft flatbread is useful for scooping up the sauce. A plate of olives, sliced cucumber and radishes makes a fresh contrast without competing with the gently spiced beans.
The dish is also pleasant at room temperature, so it can be made ahead for a relaxed meal. For a fuller spread, set it out with rice, bread and a bowl of plain yogurt or labneh. Those additions are serving options rather than ingredients in the pot; keeping the beans themselves meatless makes the tomato, garlic and olive oil flavors easy to pair with different dishes.
Variations
Use canned tomatoes. Replace the fresh tomatoes with one 14½ oz (411 g) can of diced tomatoes. Start with ¼ cup (60 ml) water, then add more only if needed. The sauce will be a little deeper and less bright than one made with ripe summer tomatoes. Crushed tomatoes also work, though they make a smoother, thicker sauce.
Add a meat component. Some family versions include meat. For a simple variation, brown 8 oz (225 g) of small beef cubes in the pot before cooking the onion, then continue with the recipe and simmer until the beef is tender; cooking time will depend on the cut and cube size. Check whole cuts of beef with a food thermometer and cook to the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. For a quicker version, serve the finished beans beside cooked meat rather than changing the braise.
Make it more lemony or garlicky. Add another teaspoon of lemon juice at the end for a brighter finish, or stir in one extra minced garlic clove during the last minute of cooking for a stronger garlic note. Add lemon gradually and taste as you go; too much acid can flatten the mellow tomato flavor.
Try frozen green beans. Use 1½ lb (680 g) frozen cut green beans without thawing. They may release extra liquid and can become soft more quickly than fresh beans, so check them after about 20 minutes of covered cooking and reduce the uncovered simmer if the sauce is already thick. Their texture is usually softer, but the tomato-and-olive-oil base still works well.
Storage and Reheating
Cool the beans promptly and refrigerate them within 2 hours of cooking in a covered container. They keep well for 3–4 days in the refrigerator. The sauce often tastes even more integrated after a night chilled, though the beans will soften slightly as they sit. Do not leave the dish at room temperature for more than 2 hours.
Reheat only the amount you plan to serve. Warm it gently in a covered saucepan over low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, use a microwave-safe dish, cover it loosely, stir halfway through, and check that the center is thoroughly hot. Freezing is possible for up to 2 months in a freezer-safe container, although thawed beans will be softer; defrost overnight in the refrigerator before reheating.
Frequently Asked Questions
What does loubieh bi zeit mean?
The name is commonly translated as green beans in oil. It refers to a style of braising beans with olive oil, often alongside tomatoes, onion and garlic. Recipes vary from household to household, so the exact seasoning, texture and use of meat can differ.
Should Lebanese green beans be crisp or soft?
This braised preparation is meant to be tender rather than crisp. The beans should yield easily when you bite one but still hold their shape in the sauce. If you prefer a firmer texture, begin checking them several minutes before the end of the covered simmer and uncover the pot as soon as they are to your liking.
Can I make this recipe with canned green beans?
You can, but canned beans are already cooked and much softer than fresh beans. Drain them well and add them only after the tomato base has cooked down; simmer gently for about 8–10 minutes so they absorb flavor without disintegrating. Because they can be salty, taste the dish before adding the full amount of salt.
Can I prepare the dish ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container. Reheat it gently before serving, adding a small splash of water if the sauce has become very thick. You can also trim the beans and chop the onion and tomatoes a day ahead, storing them separately in the refrigerator.
Why are my beans still firm?
Bean size, age and freshness all affect cooking time, and a gentle simmer may take longer than a stronger boil. Keep the pot covered and continue cooking in short intervals until a bean is tender, checking that a little liquid remains at the bottom. Add water a tablespoon at a time if the sauce is drying before the beans soften.
Is this recipe vegan and gluten-free?
The ingredients listed are plant-based and naturally gluten-free. Check packaged tomato paste and any substitutions if you need to avoid a particular ingredient or cross-contact. Serve with rice or a suitable gluten-free bread to keep the whole meal gluten-free.
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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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