Loubyeh bi Zeit (لوبية بزيت)

Loubyeh bi Zeit — literally 'green beans in oil' — is a cornerstone of Lebanese meze and home cooking. Fresh green beans are slow-cooked with tomatoes, garlic, and generous olive oil until silky and deeply flavoured. It is eaten warm, at room temperature, or cold, making it one of the most versatile dishes in the Lebanese repertoire — a mezze staple, a simple weeknight side, and a beloved potluck contribution.

Serves: 4

Ingredients

• 600g (1.3 lb) fresh flat green beans (Romano beans), trimmed
• 4 tbsp (60ml) extra-virgin olive oil
• 1 large onion, thinly sliced
• 5 cloves garlic, sliced
• 400g (14 oz) tin whole tomatoes, crushed by hand
• 1 tsp (4g) salt
• ½ tsp (2g) ground allspice
• ¼ tsp (1g) ground cinnamon
• ¼ tsp (1g) ground black pepper
• Juice of ½ lemon
• Flatbread or rice, to serve

Instructions

1. Heat olive oil in a wide, heavy pot over medium heat. Add onion and cook, stirring often, for 12–15 minutes until soft and lightly golden.
2. Add garlic and cook 1–2 minutes until fragrant.
3. Add crushed tomatoes with their juice, allspice, cinnamon, salt, and pepper. Stir and bring to a simmer.
4. Add green beans, stirring to coat them in the tomato mixture. Reduce heat to low, cover, and cook for 35–40 minutes, stirring every 10 minutes, until the beans are completely tender and the sauce has thickened and reduced.
5. Squeeze over lemon juice, stir and taste for salt. Remove from heat.
6. Serve warm or at room temperature with flatbread or alongside rice.

Cook's Notes: This dish is intentionally cooked far beyond 'crisp-tender' — the long braise is what gives it its characteristic silky texture and deep flavour. Romano (flat) beans are traditional, but regular French beans work well too. The olive oil is not a garnish; it is the foundation of the sauce, so do not reduce the quantity.