Lebanese Green Bean Stew (Loubieh)
Ruth M. Moran
This traditional Lebanese green bean dish combines fresh green beans with sautéed onions, garlic, and tomatoes, slowly braised until tender and bursting with flavor. Vegan, gluten-free, and rich in fiber, it’s a nutritious and versatile addition to any meal.
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course, Side Dish
Cuisine Lebanese
- ¼ cup extra virgin olive oil
- 2 medium yellow onions thinly sliced
- 10 garlic cloves sliced thinly or halved
- 2 pounds fresh green beans Romano or standard, trimmed and halved
- 1 ½ pounds ripe tomatoes diced (or 2 cans of diced tomatoes if out of season)
- 2 tablespoons tomato paste
- ½ teaspoon ground cinnamon
- 1 tablespoon kosher salt divided
- Freshly ground black pepper to taste
Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the sliced onions and garlic to the pot. Cook them gently, stirring frequently, for about 5 to 8 minutes until the onions soften and become translucent, releasing their natural sweetness.
Add Green Beans and Season: Toss the trimmed and halved green beans into the pot with the softened onions and garlic. Sprinkle a pinch of kosher salt over the beans to help soften them. Stir and sauté the beans for approximately 10 minutes until they begin to soften but still retain some firmness.
Introduce Tomatoes and Spices: Add the diced fresh tomatoes (or canned if using) to the pot, stirring everything together so the tomatoes begin to release their juices. Mix in the tomato paste, ground cinnamon, remaining kosher salt, and a few grinds of black pepper. Stir thoroughly to combine all flavors.
Simmer and Braise: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low or medium-low, depending on your stove. Let the beans cook slowly for about one hour, stirring occasionally. If the liquid level drops too much and the mixture looks dry, add a splash of water (about ½ cup) to maintain moisture.
Final Adjustments and Serving Prep: Once the beans are tender and the sauce has thickened to your liking, taste and adjust seasoning with extra salt and black pepper as needed. For a thicker sauce, uncover the pot and simmer a few extra minutes until the consistency suits you. Allow the dish to cool slightly before serving.
- Using Frozen Green Beans: If fresh green beans aren’t available, use frozen beans that have been thawed. Cooking time will be shorter since frozen beans soften quicker—keep an eye and test for tenderness.
- Tomato Choices: Fresh, ripe tomatoes deliver the best flavor, especially in summer. If using canned tomatoes during off-season, opt for quality diced or whole peeled tomatoes for richer taste.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 7 days. This dish also reheats well and flavors deepen after resting.
- Serving Suggestions: Traditionally enjoyed with warm pita bread and raw vegetable sides like sliced onions, cucumbers, or radishes for contrast and freshness.
- Spice Variations: Feel free to add a pinch of chili flakes or a dash of smoked paprika if you prefer a bit of heat or smokiness.