Lebanese Green Beans (Lubee)
Lebanese green beans (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!
Servings: 4 people
Calories: 88kcal
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
- 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
Instructions
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.
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.
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, 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.
Serve:
- Serve warm or at room temperature with pita bread or over rice.
Nutrition
Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 491mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1552IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 2mg