Loubia Bzeit (Lebanese Vegetarian Green Beans)

Loubia Bzeit (Lebanese Vegetarian Green Beans)

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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:

  1. Trim the ends of the green bean strings. Divide each string into two or three pieces.
  2. Set the pot over medium heat, add the oil and onions and sauté till transparent.
  3. Add the green beans to the pot and stir. Cook until the beans start wilting.
  4. 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.
  5. Stir the vegetables every few minutes to avoid any sticking to the bottom of the pot and burning.
  6. 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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