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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.
It is slowly simmered with diced tomatoes, onions and garlic, cinnamon and cumin which allows the flavors to really develop and become rich and warm. Think of it like a lebanese green bean stew.
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 healthy and 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.
I make a batch of this and always have leftovers to eat throughout the week which is great when I need a quick, vegetarian side dish. You can also modify this dish and add ham or stew meat to make it more of a meat a few minutes after sautéing your onions and then allow to simmer with the rest of the dish.
Recipe Ingredients
- 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:
- I grew up eating these Lebanese Green Beans alongside Lebanese Meat Pies or Spinach Pies.
- 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
You don’t have to but by sauteeing them it helps to bring out the flavors more. It creates a rich base for the dish.
Lebanese green beans taste best when cooked slowly over low to medium heat. This allows the flavors to meld and the beans to absorb the sauce. I suggest simmering them for at leas 40 minutes.
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.
Adding fresh lemon juice at the end of cooking helps brighten the dish. Another great way to finish this dish off is adding fresh mint or fresh parsley.
More Lebanese Recipe You Might Like:
- Lebanese Lentil Soup
- Lebanese Potato and Egg Recipe
- Lebanese Vegetables
- Lebanese Spicy Potatoes
- Easy Lebanese Salad
- Balela Salad
These Lebanese Green Beans are delicious, and nutrient-packed recipe that’s perfect for weekday lunches, family dinners, or gatherings with friends. Enjoy the Mediterranean-inspired goodness in every bite!
If you try it, please leave me a star rating and comment below, and follow me on Instagram @acedarspoon for more delicious recipes!
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 oz 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.
absolutely delicious, simple to make, only a few ingredients yet so full of flavour – thank you
I am so glad you enjoyed them! We make them time and time again and just adore them. <3
Absolutely delicious and so simple, has only a few ingredients yet is so full of flavour – thank you.
I never knew the recipe and my Mom never wrote it down. I had literally no idea what was in it other than tomato and green beans and garlic, so it never tasted right. Gonna make it tonight!
I am so glad you found this one and I hope it reminds you of what your mom made. 🙂 This is a recipe my grandma taught me that I make time and time again. <3 Enjoy!
What are suggestions for making this the night before ?
It holds up really well. Just store it in the fridge and heat up when you are ready to eat it. I have made it and used it as leftovers for up to 4 days and it is still great. Enjoy!
I have made the Lebanese Green beans for years, however, we only used the garlic and not cumin or cinnamon! I might have to give that a try! Thank you for sharing your recipes on the Lebanese Heritage. I am second generation Lebanese as my parents were born here and my grandparents born overseas!
You are welcome! I am so glad that you enjoy them. I love meeting other Lebanese people. My Grandma’s parents came here from Lebanon so we are a few generations removed. I hope you try adding this cumin and cinnamon. That is how my family makes them! It adds a nice warm flavors.
Delicious…and aromatherapy for the cook and home
Thank you! And yes it sure is.
This was really good. Easy to make and delicious.
I was out of onion, so I used onion powder. Can’t wait to make this again when I have the onion. My kids really enjoyed this.
I feel like something crunchy would but nice addition. Not sure if that wouldn’t be traditional, but maybe some slivered almonds or something.
Definitely make this.
That is a great idea! Probably not traditional as far as what my family made but that doesn’t meant others don’t make it that way. Let me know if you try it!
That was soooo good! I have NEVER liked green beans. Ever. Canned beans are so gross and mushy whereas fresh beans always had a “squeakiness” to them that I can’t stand, but I really want to increase my veggie arsenal as a good model for my toddler and… these were amazing! I can’t believe I ate a whole serving of green beans and went back for more. Thank you! Really! Hooray!!!
I agree! I can not eat canned green beans, too mushy for me too. I am so glad you liked these. They are a favorite from growing up!
I want to try this on the Instant Pot. How long? I’m going to try tonight and update.
Good idea! I have been wanting to try that as well but I have never done it. Here is what I researched: When steaming vegetables, you will require 1 cup (250 mL) of water and an ovenproof or steel bowl on a steam rack. Cooking vegetables, fresh or frozen, we recommend using the [Steam] to preserve vitamins and minerals to the maximum. Steaming also retains the natural look of the vegetables.If you use whole frozen green beans it is 3-4 minutes and whole fresh is 2-3 minutes. Chopped fresh is 2-3 and chopped frozen is 4-7 minutes. Let me know how it turns out. I have been wanting to do a recipe for my blog using the Instant pot for this recipe.
There isn’t much Lebanese or other Middle Eastern food around where I live now, and I was particularly craving green beans. I am so happy I found your recipe! I used fresh beans and tomatoes from my CSA share, and it turned out beautifully. Thank you for sharing!
I am so glad you liked it! This is one of my favorite ways to make green beans. Using CSA veggies is a great idea!