Loubieh bil Zeit (لوبيا بالزيت) — Lebanese Green Beans Braised in Olive Oil and Tomato
Loubieh bil Zeit is a beloved Lebanese mezze of green beans gently braised in olive oil, tomatoes, and garlic until silky and deeply savory. It’s traditionally served at room temperature, making it perfect for family-style spreads and fasting-friendly tables.
Printable Recipe Card
Servings: 4 · Total: 60 min · Difficulty: easy
Ingredients (quick list)
- 700 g fresh green beans, trimmed and cut into 4 cm pieces
- 60 ml extra-virgin olive oil
- 200 g yellow onion, finely diced
- 18 g garlic cloves, minced (about 6 medium cloves)
- 30 g tomato paste
- 400 g crushed tomatoes (canned or freshly crushed)
- 240 ml water
- 6 g fine sea salt (1 tsp)
- 1 tsp ground black pepper
- 0.25 tsp ground cinnamon (optional but traditional in many homes)
- 15 ml fresh lemon juice (1 tbsp)
Steps (summary)
- Trim the green beans and cut them into evenly sized 4 cm pieces so they cook at the same rate. Rinse and drain well, because ex…
- Warm the olive oil in a wide pot over medium heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until the o…
- Add the minced garlic and cook for 45–60 seconds, stirring constantly so it turns fragrant without browning. Stir in the tomato…
- Add the crushed tomatoes, water, salt, black pepper, and cinnamon (if using), then bring the mixture to a gentle simmer. Let it…
- Add the green beans and stir to coat them thoroughly in the tomato-olive oil base. Reduce the heat to low, cover, and simmer fo…
- Uncover and continue cooking for 10–15 minutes, until the beans are tender and the sauce is thick and glossy with visible olive…
+ 1 more steps in the full instructions section below.
Cultural Background
A staple of Lebanese home cooking, Loubieh bil Zeit belongs to the “bil zeit” tradition—vegetables braised in olive oil and tomato and served as mezze or a light main. It’s especially popular for make-ahead family meals and fasting-friendly spreads.
Equipment
💡 Tips
- Use a wide pot to encourage reduction; a narrow pot can steam the beans and leave the sauce watery.
- For deeper flavor, cook the tomato paste until it darkens slightly before adding the crushed tomatoes.
- Let the finished dish cool to room temperature before serving for a more classic mezze-style taste and texture.
⚠️ Common Mistakes
❌ Sauce stays watery and the beans taste steamed.
✅ Fix: Uncover for the final 10–15 minutes and use a wider pot to reduce; simmer gently until the sauce turns glossy.
❌ Garlic tastes bitter or harsh.
✅ Fix: Add garlic after the onions soften and cook it briefly; keep heat at medium and stir constantly for under 1 minute.
❌ Beans are tough or unevenly cooked.
✅ Fix: Cut beans to a consistent size and stir a few times during the covered simmer so the top layer doesn’t stay undercooked.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a small pot over low heat with 30 ml water, or enjoy at room temperature; the flavor often improves after a night in the fridge.
📅 Make Ahead
Cook the dish up to 2 days ahead and refrigerate it covered; the flavors deepen as it rests. Reheat gently or bring to room temperature before serving, then finish with the measured lemon juice just before presenting.
🍽️ Pairs Well With
- Pita bread
- Lebanese rice
- mujaddara
- hummus
- labneh
- pickles (mekhallel)
- sliced cucumbers and radishes
Regional Variations
- Some Lebanese households add 250 g peeled potato cubes, braising them with the beans for a heartier, stew-like plate.
- In parts of the Levant, a small pinch of allspice replaces cinnamon for a rounder, peppery warmth.
- A meat version adds 250 g lamb cubes browned in 15 ml olive oil before the onions, then braised until tender with the beans.
Ingredients
- 700 gfresh green beans, trimmed and cut into 4 cm pieces
- 60 mlextra-virgin olive oil
- 200 gyellow onion, finely diced
- 18 ggarlic cloves, minced (about 6 medium cloves)
- 30 gtomato paste
- 400 gcrushed tomatoes (canned or freshly crushed)
- 240 mlwater
- 6 gfine sea salt (1 tsp)
- 1 tspground black pepper
- 0.25 tspground cinnamon (optional but traditional in many homes)
- 15 mlfresh lemon juice (1 tbsp)
🔄 Substitutions
- fresh green beans→ frozen green beans
- crushed tomatoes→ grated ripe tomatoes
- fresh lemon juice→ pomegranate molasses
Instructions
- 1
Trim the green beans and cut them into evenly sized 4 cm pieces so they cook at the same rate. Rinse and drain well, because excess water can dilute the braising sauce and slow down caramelization.
- 2
Warm the olive oil in a wide pot over medium heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until the onion is soft and lightly golden; this sweetness is the backbone of the dish.
- 3
Add the minced garlic and cook for 45–60 seconds, stirring constantly so it turns fragrant without browning. Stir in the tomato paste and cook for 1 minute to toast it slightly and deepen its color.
- 4
Add the crushed tomatoes, water, salt, black pepper, and cinnamon (if using), then bring the mixture to a gentle simmer. Let it bubble for 3 minutes so the sauce starts to thicken and the raw tomato edge softens.
- 5
Add the green beans and stir to coat them thoroughly in the tomato-olive oil base. Reduce the heat to low, cover, and simmer for 25 minutes, stirring every 7–8 minutes to prevent sticking and to keep the beans evenly submerged.
- 6
Uncover and continue cooking for 10–15 minutes, until the beans are tender and the sauce is thick and glossy with visible olive oil pooling lightly at the edges. If the pot looks dry before the beans are tender, add 30 ml water and continue simmering until the texture is silky, not soupy.
- 7
Turn off the heat and stir in the lemon juice, then rest the dish for 10 minutes so the flavors settle and the sauce clings to the beans. Serve warm or at room temperature, as is traditional for mezze tables.
🪪 Recipe Passport
Cultural Background
A staple of Lebanese home cooking, Loubieh bil Zeit belongs to the “bil zeit” tradition—vegetables braised in olive oil and tomato and served as mezze or a light main. It’s especially popular for make-ahead family meals and fasting-friendly spreads.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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