Loubieh bi Zeit (Green Beans in Tomato and Olive Oil)
Green beans cooked slowly with onion, garlic and tomatoes in plenty of olive oil until soft and full of flavor. Served warm or at room temperature with bread.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the onion
Heat the olive oil in a large pot (24cm / 5-6 quart) over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic and cook 1 more minute.
- 5 tbsp olive oil
- 1 onion, sliced
- 6 cloves garlic, sliced
✅ Done when: onion is soft and translucent, garlic smells fragrant
Add the beans
Add the green beans to the pot and stir over medium heat for 3-4 minutes.
- 500g green beans
✅ Done when: beans turn bright green
Add the tomatoes
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Cook slowly
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Serve
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Cook the onion
Heat the olive oil in a large pot (24cm / 5-6 quart) over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic and cook 1 more minute.
- 5 tbsp olive oil
- 1 onion, sliced
- 6 cloves garlic, sliced
✅ Done when: onion is soft and translucent, garlic smells fragrant
Add the beans
Add the green beans to the pot and stir over medium heat for 3-4 minutes.
- 500g green beans
✅ Done when: beans turn bright green
Add the tomatoes
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Cook slowly
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Serve
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The Story Behind the Dish
Dishes cooked 'bi zeit' (with oil) are a big part of Lebanese home cooking. They have no meat and are cooked in good olive oil, so they can be eaten cold.
Christian families ate them often during Lent, when meat was not allowed, and in summer they are perfect because they taste best at room temperature.
⭐ Why It's Famous
It turns simple green beans into something rich and tasty, with almost no effort.
💡 Fun Fact
There is also a meat version, loubieh bi lahmeh, cooked with lamb and served hot over rice.
Mount Lebanon
33.85°N, 35.86°E
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