This post may contain affiliate links.
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
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
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.
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.
Have you ever used allspice. If so how much did you use. Instead of the other spices
I have! It is a nice addition. I find allspice strong so honestly I would start with 1/4 teaspoon or at most a 1/2 teaspoon and then once it simmers a while, taste it and add more if you want. Enjoy!
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!