{"id":6636,"date":"2014-02-18T15:21:12","date_gmt":"2014-02-18T15:21:12","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6636"},"modified":"2026-10-21T00:13:03","modified_gmt":"2026-10-21T00:13:03","slug":"loubia-bzeit-lebanese-vegetarian-green-beans","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/loubia-bzeit-lebanese-vegetarian-green-beans\/","title":{"rendered":"Authentic Lebanese Loubia Bzeit (Green Beans in Olive Oil)"},"content":{"rendered":"
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<\/strong> (also commonly spelled Loubieh Bi Zeit<\/strong> or called Loubia Bil Zeit<\/strong>). 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.<\/div>\n
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The Secret to the Flavor: Simmered Tomatoes, Garlic, and Olive Oil<\/h2>\n
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<\/em> recipes\u2014comforting, meatless meals cooked slowly in olive oil and traditionally enjoyed warm, at room temperature, or completely chilled with a side of pita bread.<\/div>\n
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Can I Use Regular Green Beans for Loubia?<\/strong>\u00a0<\/em><\/h2>\n
Traditionally, authentic Loubia Bzeit is made using Romano beans<\/strong>, which are flat-wide green beans known in Arabic as \u201cloubia badrieh.\u201d 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!<\/div>\n
Cooking Time Adjustment:<\/strong> 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<\/strong> and add a couple of tablespoons of water if the tomato juices dry out too quickly.<\/div>\n
If you are using regular string beans, the ultimate kitchen secret is to get your hands on the freshest green beans available\u2014look 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.<\/div>\n<\/div>\n

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Mastering the Low-and-Slow Braising Method for Loubia Bzeit
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Loubia Bzeit<\/strong> (also known as Loubia Bil Zeit<\/em>) is one of my absolute favorite plant-based dishes. In fact, I could happily eat it for breakfast, lunch, or dinner\u2014even 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.<\/div>\n
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.<\/div>\n

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A classic Lebanese vegetarian dish made with green beans, onions, garlic and stewed with tomatoes.\u00a0\u00a0Serve it as a side or even a light meal accompanied with\u00a0pita bread<\/a><\/p>\n

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Frequently Asked Questions About Loubia Bzeit<\/h2>\n
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Can I make Loubia Bzeit ahead of time?<\/h3>\n
Yes, absolutely.<\/strong> 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.<\/div>\n
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Is Loubia Bzeit served hot or cold?<\/h3>\n
This dish is incredibly versatile! In Lebanon, it is most traditionally served at room temperature or completely chilled<\/strong>, 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.<\/div>\n
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Is this recipe vegan and gluten-free?<\/h3>\n
Yes.<\/strong> Because it is cooked entirely in extra virgin olive oil (b’zeit<\/em>) without any meat products or broths, Loubia Bzeit is naturally vegan, plant-based, and gluten-free<\/strong>. It is an excellent, healthy option for anyone following a clean Mediterranean diet.<\/div>\n
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Looking for more plant-based Lebanese stews? We\u2019ve got you covered!<\/h2>\n