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Dina's Kitchen

Lebanese Recipes

March 16, 2019

Loubieh bi zeit – Green beans in Olive Oil

One of the most popular vegetarian summer dishes in Lebanon, loubieh bi zeit is light and delicious. Enjoy a wonderful flavour combining the sweet and juicy Romano beans with sweet sun-ripened tomatoes. The broad, flat green beans are crunchy and perfect for making loubieh bi zeit. I cook them in olive oil with onions and garlic cloves, and season them with cinnamon, black pepper and salt until half-done, then slow-braise them with tomatoes until they soak all the flavours. When I can’t go to the farmer’s market and spot tomatoes at the supermarket that are highly suspicious of tasting bland, I steer my shopping cart to the canned food section and buy sun-ripened plum tomatoes instead.

Although I love eating vegetarian dishes when they are still lukewarm or at room temperature, they still taste best when they are allowed to rest one night in the fridge. Vegetarian dishes, also known as cold Meza dishes, can be planned and prepared ahead of time for lunch, dinner or even a party.

Loubieh bi zeit - Green Beans in Olive Oil

dina Bayoud Kohl
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 2 ½ tablespoons extra-virgin olive oil
  • 1 medium onion 150 g, peeled, halved lengthwise and thinly sliced into half-moon shapes
  • 8 small garlic cloves peeled and halved
  • 500 g Romano green beans trimmed on both ends, strings removed if any, and then rinsed and halved
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ teaspoon black pepper
  • 500 g ripe tomatoes rinsed and chopped
  • 1 tablespoon tomato paste

Instructions
 

  • Heat the oil in a medium pot over medium-high heat, add the onions and the garlic and cook for about 5 minutes or until wilted and slightly brown, stirring all the time. Mix in the green beans, sprinkle with the salt, the cinnamon and black pepper. Reduce heat to moderately low, cover and cook for 15 minutes, stirring occasionally.
  • Add the chopped tomatoes, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for about 20 minutes, or until beans are tender. Add tomato paste and adjust taste. Continue cooking, uncovered, for about 10 minutes to thicken the sauce a bit.
  • Transfer to a serving bowl and eat warm or cold with pita bread.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen

Filed Under: Appetizers, General, Vegan, Vegetarian

Reader Interactions

Comments

  1. Liliane says

    October 11, 2019 at 2:21

    5 stars
    Great recipe! The bright flavors of the green beans and the tomatoes do not fade with cooking!

    Reply
    • Dina says

      October 18, 2019 at 9:55

      Sahtein! Glad you liked it 🙂

      Reply
      • adelaide Sotero says

        May 13, 2020 at 19:04

        😋

        Reply
  2. Sonia Nasser says

    November 20, 2020 at 13:35

    5 stars
    Turned out great, I just used 7 spices and salt of all the spices mentioned.

    Reply
    • Dina says

      November 20, 2020 at 16:08

      Glad to hear that! It must tastes great with 7 spices, Sahtein!

      Reply
  3. Ciel says

    January 17, 2021 at 2:03

    5 stars
    I first tried this delicious dish at Ballaboosta in Adelaide, a favourite haunt of ours, but as we live five hours from the city, I wanted to recreate it at home. Thank you for your delicious recipe, Dina, it’s wonderful! I have already sent it to friends after cooking it when they came for lunch. I wish your book was available here in Australia… postage and the exchange rate are awful at the moment!

    Reply
    • Dina says

      January 17, 2021 at 10:18

      Thank you so much for the lovely feedback! I am glad you liked the recipe, and yes, it has been difficult to order books in these difficult times. Nevertheless I still hope you will get your hands on my book as it is not only a cookbook 🙂 You will find anecdotes and some history about my family and the region. In the meantime enjoy recipes here as they are super good and way much tested. Stay safe!

      Reply
  4. Nusaybah says

    January 06, 2022 at 0:56

    5 stars
    Ma sha Allah, it turned out very tasty!

    Reply
    • Dina says

      January 08, 2022 at 7:36

      Sahtein! Glad you liked it!

      Reply
  5. Melanie says

    February 28, 2023 at 10:17

    5 stars
    Habibti Dina, just made it for Mark, he always loves your recipe.

    Reply
    • Dina says

      March 04, 2023 at 20:38

      Thank you for the lovely feedback! Sahtein 🙂

      Reply
  6. Dina says

    September 06, 2020 at 23:21

    Hi Lilian, Thank you for the mention!

    Reply

Trackbacks

  1. The Most Delicious Lebanese Fried Falafel Recipe - The Matbakh says:
    September 06, 2020 at 19:55

    […] some Lebanese villages, falafel is often served with other plant-based dishes like loubye b zeit and […]

    Reply
  2. How To Eat Vegan This Week – Chantal Souaid says:
    November 29, 2020 at 22:07

    […] Green Beans in olive oil (لوبية بزيت) (Dina’s Kitchen recipe here) […]

    Reply

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