Loubie is a traditional Lebanese dish made with Italian green beans (and we add pinto beans for a different texture), tomato, onion, and garlic. It is a vegan and vegetarian favorite but can also be made with meat. There are different ways to make it but this one is my favorite (and the one I grew up with!)  We eat it as a main meal but it can also be served as an appetizer.

Since this recipe calls for a decent amount of garlic, we gave it a go using the Fody Garlic Infused Olive Oil! We only used 4 large cloves of garlic instead of 6 and substitute regular olive oil with this one. You can check out their products through our affiliate link: Fody Foods

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Loubie Bzeit (Green Beans)

Course

Main Dish

Cuisine

Middle Eastern, Vegan

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

1.5 hour

Servings

servings

Ingredients

• 2 pounds Italian cut green beans fresh or frozen (set out for 2 hours prior to cooking or run under water to slightly defrost)
• 16 oz pinto beans or "3aysha khanom" if available, washed
• 6 large cloves garlic roughly chopped
• 1 1/2 tablespoon salt and to taste
• 1/2 teaspoon black pepper
• 4 tomatoes ripe, diced, or 14.5 oz can diced tomato
• 1/4 cup olive oil
• 2 medium onions diced
• 4 tablespoons tomato paste
• 5 cups water

Course Main Dish Cuisine Middle Eastern, Vegan Prep Time 20 minutes Cook Time 30 minutes Passive Time 1.5 hour Servings servings Ingredients 2 pounds Italian cut green beans fresh or frozen (set out for 2 hours prior to cooking or run under water to slightly defrost) 16 oz pinto beans or "3aysha khanom" if available, washed 6 large cloves garlic roughly chopped 1 1/2 tablespoon salt and to taste 1/2 teaspoon black pepper 4 tomatoes ripe, diced, or 14.5 oz can diced tomato 1/4 cup olive oil 2 medium onions diced 4 tablespoons tomato paste 5 cups water

Instructions

1. Sautee the onions in olive oil until light brown over high heat, add the garlic. Stir and sautee both until golden.

   
2. Add the green beans (and the pinto beans if they are firm) over medium heat. Stir with the garlic and onions every minute for about ten minutes. Cover in between stirring.

   
3. Add the diced tomatoes. Leave for four minutes, stirring occasionally.

   
4. Add 4 cups of water, salt, black pepper, tomato paste, cover and let boil.
5. When it starts to boil, set the heat back to low and let simmer/lightly boil for at least an hour and a half (you can check on them after an hour minutes). Add the pinto beans after about 1 hour (when the loubie beans almost soft). The beans will be ready when they are firm but not crunchy (or soft, to your preference). Salt to taste.

   

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