Lebanese Green Beans (Loubieh Bi Zeit)
Lebanese green beans, in Arabic known as loubieh bi zeit, is a simple but delicious dish enjoyed in the summer when the weather is warm. The green beans are braised with lots of tomatoes, onions, and garlic until tender and so flavorful. Plus it's vegan and gluten-free!
Servings: 4 people
Calories per serving: 261
INGREDIENTS
- ¼ cup extra virgin olive oil
- 2 yellow onions, thinly sliced
- 10 garlic cloves, thinly sliced or halved
- 2 pounds romano or green beans, ends trimmed and cut in half (see note for frozen green beans)
- 1 ½ pounds tomatoes, diced (see note for canned tomatoes)
- 2 tablespoons tomato paste
- ½ teaspoon ground cinnamon
- 1 tablespoon kosher salt
- Fresh cracked black pepper
INSTRUCTIONS
- Place a large pot over medium heat and add the olive oil. When the oil shimmers, add the onions and garlic and sauté them together for 5 to 8 minutes, or until the onions are translucent.
- Add the green beans and a big pinch of salt and toss together, sautéing for another 10 minutes, until the green beans become softer.
- Add the tomatoes and toss for a minute. Then add the tomato paste, cinnamon, and the rest of the salt. Stir well until everything is combined and sauté for a couple minutes.
- Bring the liquid in the bottom of the pot to a simmer, then cover with a lid and reduce the heat to medium-low or low depending on the size of the burner.
- Let the green beans cook for about an hour, or until they are very tender and no longer a vibrant green. Check on them occasionally to stir them, and if the liquid is drying out, add about half a cup of water and stir.
- Taste the sauce and adjust the salt to your liking, and add some fresh cracked black pepper. If the beans are cooked but the sauce is too runny, remove the lid and let the sauce reduce to your desired consistency.
- Let the braised green beans cool for at least 20 minutes or chill in the fridge before serving. Serve with pita bread, raw white onion slices, radishes, and cucumbers.
NOTES
Green beans: If in season, fresh green beans are the best option. Otherwise, use frozen green beans and thaw them before using. The cooking time for frozen green beans will be shorter, so cook until they are very tender and have lose their vibrant green color.
Tomatoes: Fresh tomatoes in summer have the best flavor. If you're making this when tomatoes are not in peak season, canned tomatoes will offer better flavor. Use two 14.5 ounce cans or one 28 ounce can of whole or diced tomatoes.
Storage: Leftovers should be stored in an airtight container for up to one week.
NUTRITION
Calories: 261kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1833mg | Potassium: 1075mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3106IU | Vitamin C: 59mg | Calcium: 134mg | Iron: 3mg
Nutrition information provided is an estimate and may vary.
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