Lebanese Green Beans (Lubee)
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Lebanese green beans (Lubee/Loubia b’Zeit) are an easy dinner side dish made with green beans and tomatoes. This recipe needs only 10 minutes of prep. The green beans then simmer in the tomato sauce, soaking up flavor while keeping a firm texture!
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 sautéed, 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.
Why You Will Love This Recipe
- Full of plant-based ingredients.
- Easy to make
- Loads of flavor
- Budget-friendly
lubee Ingredients
Key Ingredient Notes
Green Beans
I recommend using fresh green beans for this recipe. The texture holds up better when you simmer them. If you are using frozen green beans, look for French beans. Before cooking, thaw them and pat them dry. 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 that 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 use fresh tomatoes, I recommend blanching them and removing the skin.
See the recipe card for a complete list of ingredients and measurements.
How to Make Lebanese Green Beans
Step One: Prepare the Vegetables
Trim the ends of the green beans. If you prefer smaller pieces, cut the beans into 2- to 4-inch pieces. Dice the onions and mince the garlic.
(Reader suggestion: Cut into 2 inches for graceful eating!)
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 translucent. (Reader suggestion: Sauté for 15 minutes for caramelization!) Add the minced garlic and sauté for 1 to 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 tender.
Step Four: Add Tomatoes
Add the diced tomatoes and tomato paste to the pot. Stir well to combine all ingredients.
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. Simmer for about 25 to 30 minutes, stirring occasionally, until the green beans are tender.
Step Six: Serve
Serve warm or at room temperature with pita bread or over Arab 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
How Did It Go?
I hope you loved this Lebanese lubee recipe as much as I do! Before you go, please leave me a rating and a comment letting me know how it went.
Lebanese Green Beans (Lubee)
Equipment
- 1 chef knife
- 1 cutting board
- 1 deep skillet or Dutch oven
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
- 1 15-ounce can of 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
Instructions
Prepare the Vegetables:
- Trim the ends of the green beans. If you like smaller pieces, cut the beans into 2- to 4-inch pieces. Dice the onions and mince the garlic.(Reader suggestion: Cut into 2-inch pieces for graceful eating!)
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.(Reader suggestion: Sauté for 15 minutes for caramelization)
- Add the minced garlic and sauté for an additional 1 to 2 minutes until fragrant.
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.
Add Tomatoes:
- Add the diced tomatoes and tomato paste to the pot. Stir well to combine all ingredients.
Simmer:
- Pour in the water, then add ground cinnamon and red pepper flakes if using. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Simmer for about 25 to 30 minutes, stirring occasionally, until the green beans are tender.
Serve:
- Serve warm or at room temperature with pita bread or over rice.
Great recipe, lived the tips on using canned diced tomatoes, and how to trim the beans (I strongly recommend 2”, as a 4” bean is kinda big to eat gracefully). One quibble: I try to sauté the onions for at least 15, if not 20 minutes, to add even more caramelization and flavor.
Hi Dan, Thank you so much for making my recipe and leaving a comment. I will add them to the post as well, as you have great points! (And am I correct in guessing experience with Lebanese and Middle Eastern cooking?)