This Loubieh bi Zeit recipe features traditional Lebanese green beans braised in oil, tomatoes, and garlic.

two white plates and a pot of loubieh — Lebanese green beans braised in a tomato oil sauce

What is Loubieh Bi Zeit?

This Loubieh bi zeit is a traditional Lebanese recipe of braised green beans in a tomato base with extra virgin olive oil. It is an example of true vegan Lebanese food.

It is made with simple ingredients using fresh string beans (loubieh), tomato, onion, garlic, olive oil, salt and pepper.

It's noteworthy to mention there are many "bi zeit" (in oil) dishes in Lebanese cuisine, such as ful akhdar which is made of fresh broad beans in oil. These are among some of my favorite dishes.

Loubieh in English?

“Loubieh” in English translates to “beans” and “bi zeit” translate to “in oil”.

Loubieh bi zeit (or lubia bzeit or loubia bil zeit) is pronounced as "loo·bee·yeh bee zay·te"

Loubieh is also known as lubia or loubia in other Middle Eastern countries. There are other variations, this is my Lebanese family's recipe.

Ingredients Highlight

green beans, onion, tomato, oil, salt, pepper, paprika and garlic on a white bench

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Green beans (string beans) must be fresh and of good quality, after all, it is the main ingredient. For other fresh beans, you can use flat green beans (romano beans), snake beans (asparagus beans), and runner beans. This recipe is not for dry beans.

You will need to trim off the stalk tip and then snap (or cut) into bite-size pieces.

I usually snap the beans into 3-4 small pieces, about under an inch and half long (3-4cm).

Ripe fresh tomatoes are also part of the main ingredients that will be diced small and added to the base sauce adding flavor and a little acidity enhancing the flavor of the overall meal.

Fresh onion is an essential ingredient (either white or brown onion will work well). Dice up small.

Fresh garlic cloves is a crucial flavor along with the onion. You can add lots of garlic if you like which can be crushed or thinly sliced.

Olive oil - Originally this recipe calls for a lot more oil (hence the name bi zeit or bzeit - "in oil") I sometimes use avocado oil instead, as it has a high smoke point. The classic Lebanese dish does use vegetable oil, which I prefer to leave out.

I have reduced the amount of oil in this recipe to make it a little "healthier". You can add more if you like, after all, it is a big part of this dish.

Optional Ingredients

A touch of either of these aromatic spices Lebanese 7 spice mix, ground allspice, or ground cinnamon can be added. I much prefer to leave these out as the flavors of the beans are truly delicious once braised, they're mildly sweet and their flavors are enhanced by the salt.

Fresh lemon juice can be squeezed onto the loubieh bi zeit when serving. I prefer to leave this out.

braised green beans in a pot with a red spoon

How To Make Loubieh Bi Zeit

Caramelize the Onions

Over medium-high heat, heat the oil (zeit) in a large pot (I like using my Dutch ove n for this recipe). Add the diced onions and fry until slightly golden, approximately 5-7 minutes. The onions must turn golden, as they turn slightly sweet which adds to the overall flavoring of the braised Lebanese green beans. Don't skimp this step.

Braise The Green Beans

Add the bite-sized bean pieces (as pictured), diced tomatoes, and crushed garlic. Stir through, ensuring everything is coated in the oil and onion mixture.

Season

Add salt, black pepper and paprika (optional), and add water. Stir everything through. If you are adding the optional spices, add these in too. The water will help the fresh beans from sticking to the pot and also tenderize them, eventually though it will be mostly reabsorbed back into the dish.

Braise Until Tender

Turn the heat to low. Cover and braise for 25-30 minutes. Stirring every five minutes. Loubieh be zeit should be completely tender.

Serve cold or warm with pita bread. See more serving suggestions below. (This dish is typically served cold, but hey I love it warm too!)

caramelizing onion then adding pieces of green beans, diced tomato and seasoning in a pot to make loubieh bi zeit

Janelle's Tips

The last 10 minutes of cooking Lebanese green beans is crucial. Check the bottom of the pot to see if it has enough juice.

If required top up with a ¼ cup of water or use as needed to ensure the beans do not dry out. Adjust salt if needed.

Stoves differ, I use a gas stove, which generally cooks quicker than an electric stove. I usually turn off the burner at the 25-minute mark.

Storage

Once the braised green beans have cooled down to room temperature, place them into an air-tight container in the fridge for up to 4 days.

This meal is delicious the next day and so on, as the flavors have melded further.

two white plates with braised green beans and a side of Lebanese bread

Serving Suggestions

Lebanese loubieh can be eaten as part of a wider spread of little meals, called mezze or as a side dish.

It can also be enjoyed rolled up in Lebanese bread (fresh pita bread - see pic below) with a side of salad. This is how I grew up eating this dish.

Sometimes we (my family) like to enjoy it with Lebanese rice with noodles (or plain brown rice), even though braised green beans are normally enjoyed cold, we warm it up and enjoy it as a main dish.

Use bread to mop up the juices, the flavor is unreal.

a line of loubieh bi zeit laid on Lebanese bread with a hand holding it

There are many delicious Lebanese beans recipes such as kidney bean stew, or black eyed beans with greens which are all lovely for either lunch or dinner.

Or for a salad, try my Lebanese lima bean salad otherwise, check out my vegan Lebanese cooking category for more amazing and authentic nutritious food. You won't be disappointed and I am sure you'll find a new recipe to try.

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