Loubia Bzeit (Lebanese Vegetarian Green Beans)
Gluten-free, Low Carb, Vegan, Vegetarian
Loubia Bzeit
Talk about green beans, garlic, tomatoes and olive oil braised together to bring out a fantastic aromatic flavor. “Loubia Bzeit” or “Loubieh Bi Zeit”, yes is as simple as that, yet the end result is astoundingly good and full of agreeable flavors. A home-style dish and a family favorite not only in our home, but in the kitchens all over Lebanon. You might even find it on the menu of some Lebanese restaurants
Traditionally, loubia bzeit is made of romano breans that are flat-wide – we call them in Arabic “loubia badrieh”. They are more tender and have a creamier taste than the regular string beans. Unfortunately, romano beans are not easily found in Kinshasa, so I had to resort to using the regular string beans that still tasted so good. Try to put your hands on the freshest green beans that are almost seedless or the ones that have small seeds. Take my words, the big seeds negatively affect the flavor of the humble, yet amazing Loubia Bzeit.
TO PIN IT
Loubia bzeit is one of my very favorite veggie dishes that I could happily eat it for breakfast, lunch or dinner, though not usual to eat if for breakfast. The key to a successful “Loubia Bzeit” is to cook the green beans until melt in your mouth tender, the slow cooking technique yields a distinctive character to the dish. It is rich with olive oil, fragrant with garlic and stewed in tomatoes. Hearty and bursting with flavor – and brings back happy memories of meals around our dinner table. Once you try “Loubia Bzeit,” you will make often.
A classic Lebanese vegetarian dish made with green beans, onions, garlic and stewed with tomatoes. Serve it as a side or even a light meal accompanied with pita bread
Reader's Praise: "I love foods from around the world and always like to try new dishes. These are now my favorite green beans! I cut down the onions just a bit to appease the onion haters, but they still tried it and liked it. I definitely agree it tastes best when the green beans are good and tender. Thank you for sharing this recipe that will have a permanent spot in my repertoire!" Debbie
Ingredients
- 500 g./1 lb. 2 oz. green beans
- 3 medium-sized onions, finely chopped
- 10 garlic cloves, peeled
- 6 medium-sized tomatoes, peeled and finely chopped
- 1 teaspoon salt
- A dash of cayenne pepper
- 1/4 cup olive oil
- 2 tablespoons canola oil
Directions:
- Trim the ends of the green bean strings. Divide each string into two or three pieces.
- Set the pot over medium heat, add the oil and onions and sauté till transparent.
- Add the green beans to the pot and stir. Cook until the beans start wilting.
- Add the garlic cloves to the pot. Mix with the onions and green beans. Reduce the heat to low, cover the pot and simmer for 15 minutes or until the beans are cooked.
- Stir the vegetables every few minutes to avoid any sticking to the bottom of the pot and burning.
- Add the tomatoes, salt, and cayenne pepper to the pot. Cover and let it simmer over low heat for about 50 minutes. Serve it with pita bread! Heavenly!!
To peel the tomatoes: Bring a large pot of water to a boil, and make a shallow x, using a knife, on each tomato. Drop them in boiling water for a few seconds. Remove with a slotted spoon and set aside to cool down. Use your fingers to peel the tomatoes.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Looking for more enticing Lebanese vegan stews, check our Fasolia Areeda Bil Zeit, Vegan Lebanese Style Lima Bean Stew
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Instructions
No Steps Found !
- Course : APPETIZERS, MAIN DISHES
- Recipe Type : APPETIZERS, LEBANESE RECIPES, MAIN DISHES
16 Responses to Loubia Bzeit (Lebanese Vegetarian Green Beans)
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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Hadia! I’m like you! I could eat annnneeetime of the day. In fact, I will!
Yes, Ally! So comforting! XO XO!
Perfect side dish.
Hi Hadia, – I’m about to make this. What to do with the garlic? Do you mince or crush them?
Hi Andi! Just keep them whole, no need to crush or shave them. I hope you enjoy!
I made the dish ( minced the garlic, I didn’t see your reply until now 😊), and you are right… I can just eat the veggies by it self – they are so… good. Cooking the beans until tender does make such a big difference. Thank you for sharing your technique and recipes 🙂 next time will leave the garlic whole 😊 -Andi
That’s great to hear Andi., I am happy you enjoyed! Xo xo!
I am sure looking forward to trying these green beans. I don’t like green beans usually except for the Italian green beans.
Added 4 bean mix and served with pitta, tomato and mint salad, and hummus. All loved it. Had been planning on taking leftovers for lunch next day ( cos everyone knows it’s better the next day) and there weren’t any!
Leo, anything beans is close to my heart. Happy you liked even with all the tweaks you made. Xo xo.
I made this last night and it did not disappoint. Such a flavorful and healthy side dish, I’ll be putting this recipe in my permanent collection. Thanks so much for sharing!
Happy you liked, Loren, and thank you for the feedback! Xo xo
I love foods from around the world and always like to try new dishes. These are now my favorite green beans! I cut down the onions just a bit to appease the onion haters, but they still tried it and liked it. I definitely agree it tastes best when the green beans are good and tender. Thank you for sharing this recipe that will have a permanent spot in my repertoire!
I am so happy you tried and liked, Debbie. This is always a winner, a wholesome recipe with big Mediterranean flavors, and I can’t agree more, the slow and low cooking technique yields best results. Thanks for taking the time to write a comment here. Xo xo!
I am totally obsessed with this dish! It is so easy to make and even more delicious the day after.I love it so much I’ve been putting it on top of saffron rice for breakfast. This morning I added a dollop of plain yogurt with some fresh dill. Amazing! I am really looking forward to trying some of your other recipes. Thank you for sharing this 🙂
Aelle, I am so happy you liked Loubia Bzeit, and I like too your creativity in serving it. I also agree with you about the fact that it tastes even better the second day, just like lots of oil based vegan Lebanese recipes. Thank you for leaving your review, and welcome to our blog. Xo xo