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Lebanese Green Beans are a warm, spiced green bean dish, combining tomatoes, green beans, cinnamon and cumin. This is a Lebanese family recipe that has been passed down through the years. We love pairing the green beans with rice, pita and a side of yogurt sauce. These make great leftovers too!
It has been some time now since I shared a recipe from the lebanese cuisine. There are so many that I love and I am making an effort to share more of them with you guys. These Lebanese Green Beans are right up there as a one of my favorites.
Today’s recipe for Lebanese Green Beans (otherwise known as Lubee or loubieh bi zeit) is my favorite lebanese dish that my Grandma and Mom made when I was a child. We also would often eat these Lebanese Beef and Green Beans if we wanted a meat version.
I remember as a child walking into my Grandma’s house and knowing that Lebanese Green Beans were cooking by the smells coming from the kitchen. Isn’t it amazing how food can remind you a place, or a time in your life and transport you immediately?
These green beans are simple to put together, you need a can of diced tomatoes, a bag of frozen green beans (or you can use fresh green beans), an onion, garlic, cumin and cinnamon. If you want another Mediterranean inspired vegetable dish try my Lebanese Vegetables or these Mediterranean Roasted Vegetables.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Green Beans: The green beans are the start of the show. I use a bag of frozen green beans because I like the water that the frozen ones produce and help all of the spices and juices come together. You can use fresh green beans if you prefer.
- Diced Tomatoes: I use a can of diced tomatoes in my green bean side dish. It helps create a nice sauce for the green beans along with the spices. You can use fresh tomatoes if that is what you have on hand – I suggest either dicing large tomatoes or using cherry tomatoes and cutting them in half. The delicious tomato sauce is my favorite part of this dish paired with the warm spices.
- Garlic and Onion: The garlic and onion in this recipe add flavor to the dish. I like to thinly slice the sweet or yellow onion for this dish. You also could use red onion or shallot if that is all you have.
- Spices: The aromatic spices are what really adds flavor to the dish. This recipe uses cumin, paprika and cinnamon for rich, warm flavors which are often essential spices in lebanese cooking.
How to Make Lebanese Green Beans
Step 1: Sauté Garlic Cloves and Onion: Heat the olive oil in a large skillet or large pot over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.
Step 2: Add Green Beans, Spices and Diced Tomatoes and Mix: Add the string beans, cumin, paprika, cinnamon and diced tomatoes and mix together.
Step 3: Simmer the Green Beans: Bring to a boil, then cover and turn the heat down to low. Simmer for 40-45 minutes, or until green beans {and beef stew meat if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
Store leftovers in an airtight container for up to 4 days.
Serve warm over lebanese rice pilaf, brown rice, vermicelli rice or quinoa with a side of fresh pita bread and yogurt.
Serving Suggestions
I like to serve these green beans as a side dish to Lebanese main course. You also could eat this for lunch alongside rice and pita bread. Here are a few main dishes these pair great with:
- Chicken can be a great pairing for these green beans. I love serving it alongside this Chicken Shawarma Recipe, Chicken Kofta, Lebanese Chicken Kabobs or this Yogurt Marinated Chicken.
- Beef is also a great pairing with these green beans. Try these Arayes, Beef Kafta Kabobs, Beef Kafta Meatballs, Mediterranean Beef Meatballs or this Spiced Beef Hummus Pita Pizza.
Storage Tips
- Allow the cooked dish to cool completely before storing.Transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
- To freeze cooked Lebanese green beans you will want to let the green beans completely cool off. Divide into portion-sized containers or freezer bags for easy thawing. Label with the date and consume within 3 months for the best quality.
Recipe FAQ
I find that either work fine! It depends what you have on a hand. If you use frozen you may have to drain some of the juices when you start to simmer them because they will release more water. Growing up we often used frozen green beans but you can do either!
I actually find the leftovers hold up really well and taste even better the next day after the flavors meld together. You can make this ahead and reheat them for up to 4 days.
The classic Lubiyeh bi Zeit is already vegan since it’s cooked in olive oil without any animal products. Just double-check that your canned tomatoes or vegetable stock (if used) are vegan.
Sometimes Lebanese Green Beans can have a lot of liquid after simmering. If you want a thicker sauce you can use tomato paste to thicken.
More Lebanese Recipes
Vegetarian
Instant Pot Lebanese Green Beans
Mediterranean
Lebanese Lentil Soup
Mediterranean
Easy Lebanese Salad
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Lebanese Green Beans
Ingredients
- 3 tablespoons olive oil
- 1/2 medium sweet onion, thinly sliced
- 3 cloves garlic, minced
- 1 pound green beans, fresh or frozen
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon cinnamon
- 1 – 14.5 ounces can diced tomatoes, with the juices
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large sauté pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.
- Add the green beans, cumin, paprika, cinnamon and diced tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low.
- Simmer for 40-45 minutes, or until green beans {and meat if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
- Serve warm over rice or quinoa with a side of pita bread and yogurt.
Notes
- Make this a full meal and add 1/2 lb. stew meat or diced ham.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just want to say Yesss! This was soo YUUUMMY. Honestly, I don’t even love green beans so much but this recipe magically made them flavorful and delicious! I had a big bag of green beans PLUS had been invited to a Potluck (well, maybe more like a PLANNED out Potluck) dinner so I thought that I would just find some recipe to make them for ‘company’, you know fancy enough that their neutral quality would catch a spark. Also I wanted to use middle eastern spices and found this recipe here. It was amazing, literally, I never knew plain green beans could taste so good! And even better, several of the guests said it was great, one person even asked me for the recipe! Thank you for giving us such a lovely, delish way to make green beans so savory!
This makes me so happy! <3 It is a recipe we grew up eating from my grandma and was passed down from Lebanon so it is very special to us. Thank you for letting me know!!