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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!
Lebanese Green Beans, known as loubieh or loubieh bi zeit, are a slow-simmered, one-pan dish made with green beans, canned tomatoes, olive oil, onion, garlic, cinnamon, and cumin. The total time is 50 minutes, but almost all of it is hands-off simmering. The result is tender, saucy green beans with warm, deeply savory flavor that tastes like it took much longer than it did.
This is my grandma’s recipe, a Lebanese family dish that was passed down to my mom and then to me. It’s naturally vegan, high in fiber, and built around the kind of simple, wholesome ingredients that define Mediterranean cooking. We serve it over Lebanese rice pilaf with warm pita and a dollop of yogurt, and it makes excellent leftovers. If you want to make it a full meal, it’s easy to add beef stew meat or ground beef like in these Lebanese Green Beans with Beef. For more Lebanese vegetable dishes, try my Lebanese Vegetables or Lebanese Moussaka (Maghmour).
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.
Recipe FAQ
Both work, but I recommend frozen for this recipe. Frozen green beans release a small amount of liquid as they cook, which helps build the saucy, spiced tomato broth that makes loubieh so flavorful over rice. If you use fresh green beans, trim the ends and cut them into 2-inch pieces. Fresh beans may need an extra 5 minutes of simmering time since they don’t release the same moisture. Either way, you’re looking for beans that are fully tender, not crisp, by the end of the cook time. This is not a quick-blanched green bean dish; the long simmer is the whole point.
Yes, and they’re actually better the next day. The flavors deepen and the sauce thickens as the dish sits. Make a full batch, let it cool completely, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water if the sauce has thickened too much. This also makes it ideal for meal prep, portion it over rice in individual containers for easy weekday lunches.
Yes. This recipe is completely vegan and plant-based as written, olive oil, green beans, canned tomatoes, onion, garlic, and spices. It’s also naturally gluten-free, dairy-free, and low in calories (around 95 calories per serving). If you want to add protein, ground beef or beef stew meat is the traditional addition, brown it with the onion and garlic before adding the green beans.
If your sauce is thinner than you’d like after the full simmer, remove the lid for the last 5–10 minutes and let it reduce uncovered over low heat. Stirring occasionally will help. Avoid adding flour or cornstarch, the sauce thickens naturally as the tomato liquid reduces and the beans release starch. If you used fresh tomatoes instead of canned, the sauce may take longer to reduce since fresh tomatoes have more water content.
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
- Add meat: Brown 1/2 lb. beef stew meat or ground beef with the onion and garlic before adding the green beans. This is the traditional loubieh bil lahme variation.
- Frozen vs. fresh: Frozen green beans are recommended — they release liquid that builds the sauce naturally. If using fresh, add 5 extra minutes to the simmer time.
- Spice note: The cinnamon is subtle but essential, it’s what makes this taste distinctly Lebanese. Don’t skip it. Adjust cumin and paprika to taste at the end of cooking.Make ahead: Tastes better the next day. Refrigerate up to 4 days or freeze up to 3 months.Serving: Best served over Lebanese rice pilaf or vermicelli rice with warm pita and a side of plain yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!