If you are looking for a spectacular plant-based dish that perfectly showcases the healthy, vibrant soul of Mediterranean home cooking, look no further than Loubia Bzeit (also commonly spelled Loubieh Bi Zeit or called Loubia Bil Zeit). Literally translating to “green beans in oil” in Arabic, this traditional recipe is as beautifully simple as its name implies. Yet, the final result is astoundingly good and packed with rich, comforting, and agreeable flavors. It is a quintessential home-style dish and a beloved family favorite not only in our home, but in home kitchens all over Lebanon and on the menus of authentic Lebanese restaurants.
The Secret to the Flavor: Simmered Tomatoes, Garlic, and Olive Oil
The magic of this vegan classic comes from fresh green beans, pungent garlic, ripe tomatoes, and quality extra virgin olive oil braised together over low heat to bring out a fantastic aromatic flavor. This dish belongs to a respected category of Lebanese cooking known as zeit recipes—comforting, meatless meals cooked slowly in olive oil and traditionally enjoyed warm, at room temperature, or completely chilled with a side of pita bread.
Can I Use Regular Green Beans for Loubia?
Traditionally, authentic Loubia Bzeit is made using Romano beans, which are flat-wide green beans known in Arabic as “loubia badrieh.” Romano beans are naturally more tender and yield a much creamier taste than standard string beans. Unfortunately, fresh Romano beans are not easily found here in Kinshasa, so I resorted to using regular string beans for this recipe, and the dish still tasted absolutely incredible!
Cooking Time Adjustment: If you use regular string beans instead of Romano beans, they are slightly tougher and less watery. To get that signature, melt-in-your-mouth texture, you may need to extend the low-and-slow simmering time by about 10 to 15 minutes and add a couple of tablespoons of water if the tomato juices dry out too quickly.
If you are using regular string beans, the ultimate kitchen secret is to get your hands on the freshest green beans available—look for pods that are almost seedless or contain very small seeds. Take my word for it: large, mature seeds negatively affect the texture and delicate flavor of the humble yet amazing Loubia Bzeit.
Mastering the Low-and-Slow Braising Method for Loubia Bzeit
Loubia Bzeit (also known as Loubia Bil Zeit) is one of my absolute favorite plant-based dishes. In fact, I could happily eat it for breakfast, lunch, or dinner—even if serving it for breakfast isn’t exactly traditional! The ultimate key to a successful, authentic Loubia Bzeit is patience. You must cook the green beans slowly using a gentle braising technique until they are completely melt-in-your-mouth tender, which yields a deeply distinctive character and a rich consistency to the entire dish.
This comforting vegan classic is rich with extra virgin olive oil, intensely fragrant with garlic, and beautifully stewed in ripe, juicy tomatoes. Hearty and bursting with robust Mediterranean flavor, every single bowl brings back happy, treasured memories of family meals gathered around our busy dinner table. Once you try this simple, traditional recipe at home, it will easily become a permanent favorite in your weekly dinner rotation.
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
Frequently Asked Questions About Loubia Bzeit
Can I make Loubia Bzeit ahead of time?
Yes, absolutely. In fact, Loubia Bzeit tastes even better the next day! As it sits in the refrigerator, the green beans fully absorb the rich olive oil, garlic, and savory tomato juices, allowing the Mediterranean flavors to deepen and mature.
Is Loubia Bzeit served hot or cold?
This dish is incredibly versatile! In Lebanon, it is most traditionally served at room temperature or completely chilled, making it a refreshing option for a mezze platter. However, it is equally delicious served warm as a comforting main course or side dish on a cozy evening.
Is this recipe vegan and gluten-free?
Yes. Because it is cooked entirely in extra virgin olive oil (b’zeit) without any meat products or broths, Loubia Bzeit is naturally vegan, plant-based, and gluten-free. It is an excellent, healthy option for anyone following a clean Mediterranean diet.
Looking for more plant-based Lebanese stews? We’ve got you covered!
Let’s Stay in Touch!
Never miss a recipe! Subscribe via email to get comforting Middle Eastern recipes delivered straight to your inbox.
You can also follow along and share your creations with me on social media:
Facebook, Instagram, YouTube , Pinterest and TikTok!
Facebook, Instagram, YouTube , Pinterest and TikTok!
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
Loubia Bzeit (Lebanese Vegetarian Green Beans)
Description
Discover Loubia Bzeit (or Loubia Bil Zeit), a classic Lebanese vegetarian dish made with tender green beans, sweet onions, and fragrant garlic stewed slowly with ripe tomatoes. Rich with quality extra virgin olive oil and packed with robust Mediterranean flavor, this comforting vegan staple is incredibly versatile. Serve it warm or at room temperature as a delicious side dish, or enjoy it as a satisfying light meal accompanied by warm, fluffy pita bread.
Ingredients
- 500 g / 1 lb 2 oz fresh green beans trimmed and snapped
- 3 medium onions finely chopped
- 10 garlic cloves peeled (left whole or lightly sliced)
- 6 medium tomatoes peeled and finely chopped
- 1/3 cup extra virgin olive oil
- 1 tsp salt or to taste
- A dash of cayenne pepper optional, for a subtle warmth
Instructions
- Prep the Green Beans: Trim the stem ends of the green beans and snap or cut each pod into two or three bite-sized pieces.
- Sauté the Aromatics: Set a large pot over medium heat. Pour in the extra virgin olive oil, add the finely chopped onions, and sauté for about 5 minutes until soft and translucent.
- Wilt the Beans: Add the prepped green beans to the pot and stir well to coat them in the oil. Cook for a few minutes, stirring occasionally, until the beans begin to soften and wilt.
- Braise Low and Slow: Toss the whole garlic cloves into the pot, stirring them into the onions and green beans. Reduce the heat to low, cover the pot tightly, and let everything simmer for 15 minutes until the beans are partially cooked. Make sure to stir the vegetables every few minutes to prevent them from sticking to the bottom of the pot and scorching.
- Simmer the Tomatoes: Stir in the chopped tomatoes, salt, and a dash of cayenne pepper. Cover the pot again and let the stew simmer gently over low heat for about 50 minutes, allowing the tomatoes to break down into a rich sauce and the green beans to become melt-in-your-mouth tender. (Note: If you are using traditional Romano beans instead of regular string beans, they are fleshier and take longer to cook! Extend this simmering time by an extra 10 to 15 minutes to ensure they reach the perfect, creamy consistency).
- Serve and Enjoy: Remove from the heat and allow the dish to cool slightly. Serve it warm or at room temperature alongside plenty of fresh, fluffy pita bread. Heavenly!
Notes
Hadia's Kitchen Tip: How to Easily Peel Tomatoes
To peel fresh tomatoes effortlessly, bring a large pot of water to a boil. Using a sharp paring knife, score a shallow "X" on the bottom skin of each tomato. Gently drop them into the boiling water for a few seconds until the skins begin to split. Remove the tomatoes with a slotted spoon and set them aside to cool down slightly. Once they are safe to handle, use your fingers to easily peel the skins back from the scored corners.
Tried this recipe?Let us know how it was!
14 Comments
Hadia! I’m like you! I could eat annnneeetime of the day. In fact, I will!
Perfect side dish.
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!
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!
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!
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
[…] Lebanese Loubia Bzeit […]