Loubieh (Green Bean Stew)

Loubieh is a traditional Lebanese green bean stew that's delicious hot or cold. Called loubieh bi zeit, this naturally vegan recipe is delicious and easy to make with just five ingredients!

If you love green beans, loubieh is a Middle Eastern recipe that should be right up your alley. It's a flavoursome dish made with just five ingredients.

You don't need to add any spices to loubyeh b' zeit, which translates as "green beans in oil". All the flavour comes from the caramelised onions, garlic, and green beans that are braised in a simple tomato sauce.

Why you'll love loubieh (stewed green beans)

• It's a super easy one-pot meal. You only need a large, heavy-bottom pan to make loubieh. It all comes together very quickly and there's less washing up to worry about.
• It's naturally vegan and gluten-free. This recipe for Middle Eastern green beans is vegan as it and it's also gluten-free.
• It tastes amazing hot or cold. You can serve loubieh hot or cold — it will still taste fantastic. You can serve it with fresh crusty bread or flatbreads to mop up the sauce or as part of a mezze.

Ingredients and substitutions

Olive oil — Extra virgin olive oil is an essential ingredient in this green bean stew, so try to use the best quality possible. You'll need about 4 tablespoons to braise the green beans in plus extra for serving.

Onion — Yellow onion is perfect for this dish, but you can also use red onion if you like.

Garlic — The amount of garlic you need to use in this recipe is really up to you. Some people like it with lots of garlic and I'm one of them, so I suggest a minimum of 4 large cloves.

Green beans — Fresh green beans are perfect for this recipe. You can use fine beans or runner beans. Trim the stalk tip and then cut or snap them into thirds (or bite-size pieces).

Tomatoes — Canned tomatoes work great in loubieh, and you should add them to the pan together with their juices. You can also use fresh tomatoes — about 6 medium ripe tomatoes should do.

Spices (optional) — I personally feel that you don't need any spices in loubieh as the main ingredients are super flavourful on their own. However, you can add half a teaspoon of paprika, allspice or ground cinnamon if you like.

How to make Lebanese green bean stew

Start by heating the olive oil in a large, heavy-based pan over medium heat. Add the onion and garlic and cook for 3-5 minutes, stirring occasionally, until the onion is translucent.

Add the green beans, cover the pan with a lid and cook for a further 5 minutes.

Next, add the tomatoes and salt and stir to combine. Cover the pan, lower the heat, and cook for 20-25 minutes or until the beans are cooked through. Don't forget to stir from time to time. The sauce should thicken, and the beans should still have a bit of a bite.

Adjust the seasoning to your taste and serve hot or cold, with some extra olive oil on top if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• You can serve loubieh hot or cold.
• Reheat it in the microwave or on the stovetop. You may need to add a tablespoon of water if you think the sauce is too thick.

Recipe notes and tips

• Make sure you check the pan from time to time to see if there's enough liquid left. If the beans are not cooked yet but you notice the liquid has evaporated, add a bit of hot water to the pan.
• It's best to allow loubieh to sit for 5-10 minutes before serving.
• If you decide to made loubieh with frozen green beans, you may need to adjust cooking times because frozen beans cook quicker.

If you liked this Lebanese loubieh recipe, you might also like some of my other easy vegan dishes:

• Vegan Butter Chickpeas
• Vegan Instant Pot Thai Red Curry
• Coconut Milk Pasta Sauce
• Creamy Vegan Gnocchi Soup
• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)

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