How do you serve Loubieh?

When serving warm I most enjoy it with fresh pita bread or a bed of Lebanese rice . This dish can also be served cold or room temperature and scooped with pita bread.

How long does Loubieh last in the fridge?

You can store Loubieh in the fridge for up to a week in a sealed container in the fridge. If adding meat to your dish, 5 days.

Can Loubieh be frozen?

Yes! Loubieh can be frozen and if you're making in the summer with fresh ingredients it's a wonderful dish to freeze and enjoy in the colder months. Best frozen 3-4 months in a sealed container.

Why do my beans taste rubbery or tough?

The key to this dish is ensuring your green beans are really cooked through. A long, slow cook is the key. If your beans seem tough, let them cook a little while longer to get the tender, fall apart stew texture.

One Pot Lebanese Green Bean Stew - Loubieh (Loubia) bi Zeit

Name: Lebanese Green Bean Stew - Loubieh bi Zeit
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Lebanese
Ingredients: 2 Tablespoons olive oil; 2 large onions, sliced; 5-6 large whole cloves of garlic, peeled; 28 ounce can of whole peeled tomatoes, can also use crushed, stewed or whatever variety you have; 3 teaspoons Diamond kosher salt* half for table salt, adjust at end for flavor; 1.5 teaspoons black pepper; 2 teaspoons ground allspice; 2 pounds of fresh green beans, ends trimmed *see notes for frozen; **see notes if adding meat

Description

Lebanese Green Bean Stew or Loubieh bi Zeit in Arabic is a simple one-pot meal sure to satisfy - green beans and tomatoes are the star of this dish.

Ingredients

Units Scale

2 Tablespoons olive oil
2 large onions, sliced
5-6 large whole cloves of garlic, peeled
28 ounce can of whole peeled tomatoes, can also use crushed, stewed or whatever variety you have
3 teaspoons Diamond kosher salt* half for table salt, adjust at end for flavor
1.5 teaspoons black pepper
2 teaspoons ground allspice
2 pounds of fresh green beans, ends trimmed *see notes for frozen
**see notes if adding meat

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Instructions

In a large heavy bottomed pot, heat your olive oil on high and add your sliced onions and whole cloves of peeled garlic.
- 2 Tablespoons olive oil
- 2 large onions, sliced
- 5-6 large whole cloves of garlic, peeled
Allow onions and garlic to cook for about 10-12 minutes until they become soft and translucent. Stirring regularly.
Next add your tomatoes and spices to the pot - break up tomatoes with a wooden spoon and allow mixture to come to a boil. Once it boils, reduce heat to a medium/medium-low and add your green beans.
- 28 ounce can of whole peeled tomatoes, can also use crushed, stewed or whatever variety you have
- 3 teaspoons Diamond kosher salt* half for table salt, adjust at end for flavor
- 1.5 teaspoons black pepper
- 2 teaspoons ground allspice
- 2 pounds of fresh green beans, ends trimmed *see notes for frozen
Once your green beans are added to the pot, mix in the best you can, cover pot and come back in 15 minutes. As green beans begin to soften and wilt, stir again until combine and cover pot again. Allow the green beans to soften and stew for 45-55 minutes on medium low heat. Stir and check on every 15 minutes.
Once beans are soft and tender, I like to smash a bit with a potato masher. Taste and add additional salt as needed.
Serve over a bed of rice or enjoy with pita bread.
You can also serve this room temperature or cold if using pita bread.

Notes

As always - if using anything other than Diamond kosher salt adjust: half the salt amount for table salt and 2/3 the amount for Morton's kosher. Adjust your salt once finished cooking, I tend to add a bit more especially if tomatoes are fresh or depending on variety.
If using frozen green beans, begin checking for tenderness after 25-30 minutes. They may cook faster than fresh. Test for texture - they should not taste rubbery, if they do, continue cooking.

Meat Option:

If you'd like to add meat to your dish begin from here, you'll need 1 pound of top sirloin or petite sirloin steak.

Begin by cutting your meat into small diced pieces, we're looking for little cubes about 1/4" or less. Since we won't be cooking this for an extremely long time, these smaller cuts will ensure our meat gets very tender - similar to the process in our Spinach and Rice stew.
In a large heavy bottomed pot, heat your olive oil on high and add your sliced onions and whole cloves of peeled garlic.
- 2 Tablespoons olive oil
- 2 large onions, sliced
- 5-6 large whole cloves of garlic, peeled
Add your diced meat and spices - allow the meat to cook for 25-30 minutes.
- 1 pound finely diced top or petite sirloin steak
- 3 teaspoons Diamond kosher salt* half for table salt, adjust at end for flavor
- 1.5 teaspoons black pepper
- 2 teaspoons ground allspice
Next add your tomatoes and green beans and continue with recipe as written above from step #4