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.
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
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!
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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 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.
This green bean dish is simmering on the stove right now. I was looking for some new way to fix them that would compliment my favorite lamb chop recipe (simply seasoned with salt, oregano and a pre-made halal kebob seasoning mix).
Hubby walked into the kitchen asking smelled so good and we each had a taste of the simmering liquid. Wow. Just wow. I’ve decided that I’m going to use the recipe ingredients (minus the green beans and the oil) to slow-braise some inexpensive short ribs that are thawing for tomorrow night’s dinner.
I used fresh cherry and grape tomatoes since I have so many of them sitting on my counter. They won’t last much longer and have to be consumed. I just used two cups of fresh chopped tomatoes, 1/2 cup water, 1 teaspoon vegetable stock base and 2 teaspoons of tomato paste to sub the canned tomatoes.. Figured that after it all cooked down, the amount of tomatoes, juice and sodium would be similar to the can.
Absolutely delish!
I just love that idea of using the base to slow braise short ribs. I bet that will taste delicious! Thanks for providing the ingredients you used–I will have to give it a try. These Lebanese Green Beans are one of my all-time favorite ways to eat green beans!
This recipe is still a favorite in our home. It pairs so nicely with lamb loin chips and is perfect to serve when company is over for dinner.
Thank you for sharing your recipe. It is truly a keeper.
So glad! We love it too- the perfect for the holidays.
What size can of tomato
Sorry! A 14.5 oz can {or 15oz in some stores}.
Funny, you’ve posted this quite a while ago, but I stumbled across it today. I was making a carnitas recipe that called for tomato paste, cumin, and a chopped onion and the second I tasted it I thought “greek green beans” so I cooked some in the extra juice from the crock pot. Well, come to turn out that’s apparently NOT at all what’s in Greek green beans, but it IS what’s in Lebanese green beans. Well there ya’ go. Lebanese food is the queen of the mediterannean cuisines!
Hi Tina! That is so funny! I love Lebanese Green Beans–they are my favorite way to eat green beans. I haven’t had Greek Green Beans. I am curious now what is in those. I am off to check it out. 🙂
Love the cumin and cinnamon in this dish Julia – funny, I made an Italian version of this just last week with green beans + tomatoes, but with herbs.
This really looks like a great recipe. Love all the spices. Thanks!
These kind of remind me of Greek green beans that my m other in law makes! Different spices though. I looooove any kind of bean so I am super excited to try this!
I am craving this right now!! I made a version with chicken earlier this week – so good!
Oh love the idea of adding chicken!!
These look amazing. Love the spices and flavors!
Thanks Liz!
Oh man. I’ve been meaning to try making lubee for so long and I think I’m going to make yours this afternoon to go with my Lebanese version of gyros. Is there a Lebanese name for that? I’m kind of obsessed with the flavours of Lebanon!
Fun!! I don’t know the Lebanese name for gyros but it sounds delicious! I hope you like the green beans. I think they will pair wonderfully!
This just looks so comforting and delicious! I love ethnic recipes, especially with home memories attached to them. Keep ’em coming 🙂
Thanks! 🙂 I love ethnic recipes too and am hoping to make a lot more of them!