Lebanese Green Beans

Why this Recipe Works

This dish works because of the technique, not just the ingredients. Slow-simmering green beans in olive oil, tomatoes, and warm spices lets them fully absorb the flavor rather than just being coated by it. The cinnamon and cumin, classic Lebanese pantry staples, add warmth and depth without any heat, and they soften the acidity of the tomatoes beautifully.

Using frozen green beans is actually an advantage here. As they cook, they release a small amount of liquid that builds the saucy, spiced tomato broth that makes this dish so good over rice. The long simmer, 40 to 45 minutes, is intentional. You want the beans fully tender and silky, not crisp. The sauce will thicken, the spices will mellow, and by the time it’s done the whole dish tastes unified in a way that a 15-minute version never could. This is the kind of recipe where the second-day leftovers are genuinely better than the first serving.

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.

Common Mistakes to Avoid

• Cutting the simmer time short. The 40–45 minute cook time is not optional. Pull the beans too early and you’ll have undercooked beans sitting in thin, harsh-tasting tomato liquid instead of a silky, unified sauce.
• Using too much heat. After you bring it to a boil, drop the heat to low and keep it there. A hard simmer will cook off the liquid too fast and can scorch the bottom of the pan.
• Skipping the cinnamon. It reads as unexpected in a green bean dish, but it’s what makes this taste distinctly Lebanese rather than generic tomato-braised vegetables. Don’t skip it or substitute with something else.
• Under-seasoning at the end. Taste and adjust salt, pepper, and cumin after the full simmer, the flavors concentrate as the dish cooks and often need a final adjustment before serving.
• Crowding the pan. Use a large skillet or wide pot. Crowding traps steam and prevents the sauce from reducing properly.

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 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. 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 yogurt, 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.