Lebanese Green Beans with Tomatoes
The first time I made loubieh bi zeit, I lifted the lid at the half-hour mark, saw bright green beans still squeaking against the spoon, and nearly called it done. I’m glad I didn’t. The beans need the full 70 minutes, covered the whole time, until they turn olive-colored and slump into the tomato. That dull color is exactly what you’re after.
I use frozen cut green beans here, honestly by choice. They’re already trimmed and they hold up to the long simmer without falling apart. The garlic goes in with the liquid instead of the hot oil, so it softens into the sauce with no bitter edge. Check the pot once or twice and add a splash of water if it looks dry. We eat it warm, with pita torn straight into the bowl.
These Lebanese green beans with tomatoes are loubieh bi zeit, a meatless olive oil stew that's also cooked in Greece and Turkey. It's fully vegan and works as a light dinner on its own or as a side next to rice pilaf. Serve it hot or at room temperature, and keep leftovers in the fridge for up to 4 days.
Ingredients
Equipment
Method
- Peel the onion and slice it thinly on a cutting board. Heat the 1/4 cup olive oil in the Dutch oven over medium heat, add the onion and cook for 5 minutes, stirring with a wooden spoon, until soft and translucent but not browned.1 large yellow onion, 1/4 cup extra-virgin olive oil
- Add the crushed tomatoes, the 2 cups cold water, the tomato paste, salt, dried thyme and black pepper. Peel the garlic cloves, split them and pull out any green germ, then press them straight into the liquid. Stir until the tomato paste dissolves.5 cloves garlic, 1 can crushed tomatoes, 2 cups cold water, 1 tbsp tomato paste, 1 tsp salt, 1 tsp dried thyme, 1 tsp ground black pepper
- Tip the frozen green beans into the pot straight from the freezer and stir until every piece is coated in the tomato liquid. Put the lid on.2 1/4 lb frozen cut green beans
- Raise the heat to medium-high and cook, covered, for 40 minutes. Stir every 10 to 15 minutes, and if the liquid drops below about a third of the way up the beans, add 1/4 cup more water.
- Turn the heat down to low and simmer, still covered, for 30 minutes more, until the beans are very tender and only a thin layer of sauce is left at the bottom. Check once halfway and add a splash of water if the pot looks dry. Taste and add a pinch more salt if needed.
- Spoon the beans and sauce into a serving bowl, drizzle with the 1 tbsp olive oil and serve hot, warm or at room temperature.1 tbsp extra-virgin olive oil for serving
Nutrition
Notes
For firmer beans, cut the water to 1 1/4 cups in step 2 and stop after the 40-minute covered cook in step 4. Fresh green beans work too: use 2 1/4 lb, trim them, cut them into 2-inch pieces and add them in step 3 with the same timing.
You might also like our Easy Coconut Red Curry Vegetables.
made this with the full 70 min like you said and yep, the beans went soft and kind of olive green. i was worried at first lol. squeezed some lemon on top at the end and we ate it with pita for dinner