Foul Akhdar Bi Zeit is a popular Lebanese recipe of fresh green broad beans in a garlicky coriander and extra virgin olive oil sauce.
Every year, my mom grows broad beans, also known as fava beans, in her garden. This plant never fails to produce an abundant harvest, making picking the beans such a joy. We always end up with several kilos (pounds) of these vibrant green gems.
There’s something magical about plucking fresh broad beans straight from the plant, and yes, I often munch on a few right there in the garden.
Freshly harvested broad beans are the heart of this foul akhdar bil zeit recipe. As you’ll see in the video below, my mom and I made this dish together, turning simple ingredients into a meal bursting with Mediterranean flavor.
This dish marks a special milestone for me, my mom has decided to join me in sharing traditional recipes with the world. Every Friday, we’ll be cooking together, and I’ll share these recipes on Plant Based Folk and across social media. This recipe is the first of many, with my mom making her video debut! (update - it didn’t last long, lol - I tried)
What Is Foul Akhdar Bil Zeit?
Foul akhdar bil zeit is a classic Lebanese dish that’s also enjoyed across the Mediterranean.
In Arabic:
• Foul (pronounced fool) means “broad beans” or “fava beans.”
• Akhdar translates to “green.”
• Bi zeit means “in olive oil.”
It’s a simple dish that’s naturally vegan and traditionally served cold, paired with warm pita bread and a side salad. In Lebanon, there are many variations of “in oil” recipes, like sautéed wild greens in oil and loubieh bi zeit (green beans in olive oil).
Unlike dry fava beans (aka foul mdamas), which are cooked differently and enjoyed as a hearty breakfast dish, foul akhdar bil zeit highlights fresh green broad beans.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
- Fresh Green Broad Beans - these are de-stringed and chopped into bite-sized pieces. I recommend wearing gloves while de-stringing, as the beans can stain your nails brown. Prepare them right before cooking, if cut too early, the exposed edges may bruise and turn black. Frozen green broad beans are a great alternative if fresh ones aren’t available.
- Garlic and Cilantro - are essential for infusing the broad beans with bold, aromatic flavor.
- Olive Oil - as the name suggests, olive oil is the other star ingredient, giving the dish its signature richness and shine.
You can see in the above image some of the edges of the broad bean pods are starting to oxidize, hence why I recommend to work quickly. Also, there is a combination broad beans with and without their pods.
The below image is to show you why de-stringing is important as they are quite tough, they are unpleasant to eat.
Storage
Once the Lebanese broad beans dish has cooled to room temperature, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to five days, ready to enjoy whenever you need a quick, flavorful meal.
This structure introduces the dish, explains its context, breaks down the ingredients, and ends with a practical tip, creating a smooth and logical flow.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Foul Akhdar Bi Zeit
Ingredients
- 3 kg Fresh Green Broad Beans
- 2 large brown onions
- 1½ head Garlic
- 2 small Red chilli
- 1 tablespoon Ground Coriander
- 1½ cups Fresh coriander
- 2 cups Olive oil Extra virgin
- 1 tablespoon Salt or to taste
- 2½ cups Water
- 1 teaspoon Black pepper cracked, or to taste
Instructions
- Wash, de-string and cut green broad beans into bite sized pieces.
- Peel and finely dice the onion.Peel and crush the garlic.Wash and chop cilantro (fresh coriander), discarding the tough stems, or measure out frozen chopped coriander. Optional: Finely chop the red chili if using.
- In a large pot, heat ½ cup of extra virgin olive oil (EVOO) over high heat. Add the optional chili for extra spice. Add the onion and garlic, sweating them until translucent.Stir the onions thoroughly for 10 minutes, then add another ½ cup of olive oil. Continue stirring and repeat until all the olive oil is used.Add the cilantro and fry for about 10 minutes. Stir in the ground coriander, salt, and pepper, frying until the mixture is golden brown.Add the green broad beans and water, stirring to combine. Reduce the heat to medium and cook for about 50 minutes, stirring every 10-15 minutes, until the beans have softened and cooked.
- Serve with juice from the bottom of the pot and Lebanese bread. Is best eaten cold.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Charbel Diab
I’m falling in love with fresh foul this year. Made a foul bi lahme stew a couple days ago and now would love to try this! Any tips on cook time using a pressure cooker? (Or presto as our Lebanese mothers like to call it!)
Janelle Hama
I am yet to get on the pressure cooker bandwagon, but when I do, I will let you know!