I want to share how green beans, garlic, tomatoes and olive oil braised together bring out a fantastic aromatic flavor in Loubia Bzeit, a deceptively simple dish of Lebanese Green Beans that hides an irresistible secret.

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I love Loubia Bzeit because it sneaks up on you. Bright fresh green beans get slowly softened with heaps of garlic until the kitchen smells like something you’d expect only from a nice restaurant.

It’s almost stupidly simple, but the result is layered and oddly addictive, like a little mystery you keep coming back to. I still cant fully explain why a few humble ingredients create such depth.

This is by far one of my favorite Loubia Recipe finds and it fits right into Lebanese Vegetarian Recipes, yet somehow every time I make it I discover a new note I missed before.

Ingredients

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Green beans: Crunchy, low calorie, high fiber and vitamin C, a mild sweet vegetable.
Olive oil: Extra virgin oil, it’s heart healthy monounsaturated fats, adds richness and helps absorb vitamins.
Onion: Gives savory sweetness when cooked, some carbs, breathy sulfur compounds, lots of flavor.
Garlic: Pungent, antioxidant rich, boosts savory depth and may help immunity a bit.
Tomatoes: Tomato adds acidity and sweetness, vitamin C and lycopene, vibrant sauce base.
Lemon juice: Bright acidic squeeze, lifts flavors, adds a clean tang and balances sweetness.
Parsley: Fresh herb garnish, vitamin K, bright green aroma and a mild grassy bite.

Ingredient Quantities

1 lb (450 g) fresh green beans, trimmed and cut into 1 to 2 inch pieces

1/3 cup (80 ml) extra virgin olive oil

1 medium yellow onion, finely chopped (optional, but many recipes use it)

3 to 4 cloves garlic, minced, or more if you love garlic

1 can (14 oz / 400 g) crushed tomatoes, or 3 medium ripe tomatoes peeled and chopped

1 tablespoon tomato paste (optional, for deeper color and flavor)

1/2 cup (120 ml) water, plus more as needed

1 teaspoon fine salt, or to taste

1/2 teaspoon ground black pepper

1/2 teaspoon sugar (optional, to balance acidity)

1 to 2 tablespoons fresh lemon juice (optional)

2 tablespoons fresh parsley, chopped for garnish

How to Make this

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1. Heat the extra virgin olive oil in a large skillet or saucepan over medium heat, add the finely chopped onion if using and cook until soft and translucent about 5 to 7 minutes, dont let it brown.

2. Add the minced garlic and cook 30 to 60 seconds until fragrant, stirring constantly so it doesnt burn.

3. If using tomato paste stir it in now and cook about 1 minute to deepen the flavor.

4. Pour in the crushed tomatoes or the peeled chopped fresh tomatoes plus the 1/2 cup water and stir to combine.

5. Add the trimmed green beans, salt, ground black pepper and the 1/2 teaspoon sugar if you want to balance acidity, stir so the beans are coated and the liquid comes partway up the beans, add a splash more water if the pan looks too dry.

6. Bring to a gentle simmer, reduce heat to low, cover and braise for about 20 to 30 minutes until the beans are tender but not mushy, check and stir every 8 to 10 minutes and add a little more water if needed.

7. Taste and adjust seasoning, add the 1 to 2 tablespoons fresh lemon juice now if you want brightness, or more salt and pepper to your liking.

8. Uncover and simmer a few minutes on medium to thicken the sauce if it stays too watery, but watch it so the beans dont over cook.

9. Transfer to a serving dish, drizzle a little more olive oil over the top and sprinkle with the chopped fresh parsley.

10. Serve warm or at room temperature with crusty bread or rice, and know leftovers usually taste even better the next day, just reheat gently.

Equipment Needed

1. Large heavy skillet or medium saucepan with lid
2. Chefs knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or slotted spoon for stirring and serving
7. Colander or fine mesh strainer
8. Small bowl and citrus juicer or fork for the lemon juice

FAQ

Q: Can I use frozen green beans instead of fresh? A: Yes, you can. If theyre frozen, either thaw and drain them first or add them straight to the pot but reduce the simmer time since frozen beans get soft faster. Thawed beans keep a better texture.

Q: How long should I cook the beans so theyre tender but not mushy? A: For fresh beans cut 1 to 2 inch, simmer about 20 to 30 minutes in the tomato sauce. Start checking at 15 minutes with a fork. If theyre fork tender but still hold shape, youre done.

Q: Can I make Loubia Bzeit ahead of time? A: Absolutely. It actually tastes better after resting a few hours or overnight because the flavors meld. Keep in the fridge up to 3 or 4 days and reheat gently on the stove, adding a splash of water or olive oil if needed.

Q: Is this dish freezer friendly? A: You can freeze it, but the beans will get softer after thawing. Store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat slowly to avoid turning the beans to mush.

Q: My tomatoes are too acidic. How do I fix that? A: A small pinch of sugar helps balance acidity, or add 1 tablespoon of lemon juice at the end for brightness if you want tang. Taste as you go, a little goes a long way.

Q: What should I serve Loubia Bzeit with? A: Serve it as a mezze or side with rice, warm pita or crusty bread and plain yogurt. It can also be a simple vegetarian main when paired with rice or bulgur and a green salad.

Loubia Bzeit Recipe Substitutions and Variations

Fresh green beans: swap with frozen green beans (use them straight from the bag), or try haricots verts or trimmed asparagus for a similar bite, frozen beans release more water so simmer a bit longer.
Extra virgin olive oil: replace with light olive oil, avocado oil, or any neutral oil like sunflower, or use butter for a richer finish, but it’ll make the dish heavier.
Crushed tomatoes: use 3 ripe chopped tomatoes, a can of whole peeled tomatoes mashed by hand, or tomato passata, add a pinch of sugar if it’s too acidic.
Onion and lemon: swap yellow onion for shallot or leek for a milder sweeter note, and replace lemon juice with a splash of red wine vinegar or a little pomegranate molasses for different tang, taste as you go.

Pro Tips

– Blanch the beans first, then shock them in ice water, this keeps them bright green and stops them from turning mushy later when they simmer in the sauce.
– If you add tomato paste, cook it till it darkens a little, that caramelized paste gives a deep savory boost, and dont add garlic too early or it will taste bitter.
– Use saved bean-blanching water or a splash of low-sodium vegetable stock instead of plain water, it gives more flavor and helps the sauce cling to the beans; add liquid sparingly so the sauce doesnt get watered down.
– Finish the dish off with lemon and a drizzle of good olive oil right before serving, its fresher that way, and if you can, make it a day ahead or let it rest 15-30 minutes so the flavors meld.