Lebanese Green Beans (Lubee)

Name: Lebanese Green Beans (Lubee)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb fresh green beans (trimmed and cut into bite-sized pieces); 1 tablespoon olive oil; 1 medium onion (yellow, white or red) (diced); 3 cloves garlic (minced); ¾ lb tomatoes (diced; can use canned diced tomatoes); 1 tablespoon tomato paste; ¼ teaspoon ground cinnamon; salt and pepper ( to taste); ? teaspoon red pepper flakes (optional, for spice); ½ cup water

ByRuth Grindeland November 1, 2024November 9, 2024 November 9, 2024

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Lebanese green beans (Lubee/Loubia b’Zeit) is an easy dinner side dish made with green beans and tomatoes. This recipe only needs 10 minutes of prep work. The green beans then simmer in the tomato sauce, giving them loads of flavor while keeping a firm texture!

Lebanese lubee on a long white serving plate.

Lebanese green beans are an easy side dish perfect for any occasion. The recipe is very simple. Made with onions, garlic, green beans, oil, tomatoes, cinnamon and cumin. Once the onions and garlic are sauteed, the beans simmer in a hearty tomato sauce.

This is a popular dinner side dish in Lebanese homes. I like to make it for the holidays instead of green bean casserole, it is my Lebanese addition to an American tradition. I also like to make Lebanese vermicelli rice, harissa carrots, and Middle Eastern spicy potatoes.

Lebanese Green Beans

At a Glance

EASE: Easy!
CUISINE: Lebanese, Middle Eastern
COURSE: Side Dish
TIME: 45 Minutes
DIET: Vegan

Why You Will Love This Recipe

Full of plant-based ingredients.
Easy to make
Loads of flavor
Budget-friendly

Key Ingredient Notes

Green Beans

I recommend using fresh green beans for this recipe. The texture holds up better when simmering. If you are using frozen green beans, look for French beans. Before cooking them, let them thaw and pat them dry. You will want to remove as much water as possible to keep the sauce from becoming watery.

Oil

Traditionally, this recipe is made with olive oil. You can stick with olive oil or use a heat-tolerant oil such as avocado or canola.

Tomatoes

I always used canned diced tomatoes. They are fast and easy! If you are using fresh tomatoes, I recommend blanching them and removing the skin.

See the recipe card for a complete list of ingredients and measurements.

Step by Step Instructions

Step One: Prepare the Vegetables

Trim the ends of the green beans. If you like smaller pieces, cut the beans into 2-4 inch pieces. Dice the onions and mince the garlic.

Step Two: Sauté Onions and Garlic

In a large pot, heat the olive oil over low heat. Add the diced onions and sauté for about 10 minutes until they become translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step Three: Add Green Beans

Turn the heat up to medium. Stir in the green beans, season with salt and black pepper, and sauté for about 10 minutes until they soften.

Step Three: green beans added to the Dutch Oven.

Step Four: Add Tomatoes

Add the diced tomatoes and tomato paste to the pot. Stir well to combine all ingredients.

Step Four: Tomatoes and spices added to the beans.

Step Five: Simmer

Pour in the water, add ground cinnamon, and red pepper flakes if using. Bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let it simmer for about 25-30 minutes, stirring occasionally, until the green beans are tender.

Green beans in a Dutch oven with tomatoes and spices.

Step Six: Serve

Serve warm or at room temperature with pita bread or over rice.

Perfect Pairings

Serve with Lebanese vermicelli rice or spicy Lebanese potatoes. This will help to balance out your dinner table.
When it is hot outside, serve with a Shepherd salad. Combined, they create a perfect meal on a hot night.

Frequently Asked Questions

Regular green beans are long, thick, and sturdy. These are the beans my mom used when making a green bean casserole. French green beans, or haricots verts, are slimmer and delicate and are perfect as a steamed side dish. Italian green beans have a distinct flat and wide shape. They also have a meaty type of texture.

Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer: You can also freeze it for longer storage. Let the stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months.
Reheat: Warm it up on the stovetop over medium heat. Add a small amount of water if it is too thick.

If you tried this Lebanese lubee recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.