Green beans slow-cooked in olive oil and simmered down in a rich tomato sauce, flavoured with caramelised onions, garlic and a little kick of chilli.

What Is Loubia b’zeit?

Loubia b’zeit, as we Lebanese call it, is a classic Lebanese green bean stew. The name itself tells you everything — loubia means green beans and b’zeit means in olive oil. And that is exactly what this dish is. Green beans cooked low and slow in olive oil and stewed down in a simple, flavourful tomato sauce.

A Few Things Worth Knowing

Unlike some dishes where you want to keep your vegetables with a little crunch, this stew is not one of them. Middle Eastern cooking does not tend to favour leaving vegetables crunchy, and in this case you want the beans tender enough to scoop up beautifully with flatbread. Just be careful not to overdo it.

The other secret to this recipe? Properly caramelised onions. I use one large onion and take the time to really cook it down – high heat for the first five minutes, then low heat for around twenty minutes until deeply golden and sweet. When you have the patience to cook your onions properly, that is when your cooking truly takes off. People will ask you what your secret is, and when you tell them it is just properly cooked onions, they will not believe you. But it is the truth!

My version also uses chilli, which is not strictly traditional but I think it works beautifully. I love that burning sensation that hits the back of your throat a moment after the first bite. If you prefer it mild, simply leave it out.

Loubia b’zeit Ingredients

The most common ingredients in Lebanese Green Bean Stew:

Green beans: Fresh or frozen, both work wonderfully here. When green beans are out of season, frozen is perfectly acceptable, and the dish will taste almost just as good.
Tomatoes: Fresh ripe tomatoes or a can of chopped tomatoes — either works. In season, fresh tomatoes give the sauce a natural sweetness. Out of season, canned tomatoes are your best friend.
Olive oil: This is a b’zeit dish, which means olive oil is at the heart of it. Use a good mild olive oil for sautéing.
Lebanese flavour: The essential spices here are onion, garlic and chilli. Take your time with the onions – this is where the flavour is built.
Tomato concentrate: Just one tablespoon deepens the tomato sauce and gives it that rich, slow-cooked colour and body.

How To Cook Lebanese Green Bean Stew From Scratch

Caramelise the onions: Chop the onion and add to a pot with a generous drizzle of mild olive oil. Sauté on low heat until caramelised – this will take around twenty minutes, and yes, it is worth every minute.

Build the flavour base: Add the chopped garlic and chilli to the caramelised onions and sauté for one to two minutes. Take care not to burn the garlic.

Prepare the beans: Wash and trim the ends off your green beans. Add them to the pot with the onion and garlic mixture and sauté for around ten minutes until they turn green.

Make the sauce: Add the chopped tomatoes, tomato concentrate, salt, and boiling water. Stir everything together well.

Slow cook the stew: Bring to a boil, then cover with a lid and reduce the heat to a low simmer. Cook for around 30 minutes until the beans are tender and the sauce has thickened beautifully around them.

The final step: Serve warm with fresh flatbreads. This stew also tastes wonderful cold the next day.

What To Eat With Lebanese Green Bean Stew

Whether you are eating loubia b’zeit for lunch or dinner, the classic pairing is fresh flatbread for scooping. It is also delicious served alongside white rice with vermicelli noodles for a more filling meal. This dish works beautifully both hot and cold, making it a great option to prepare ahead of time.