Loubieh Bi Zeit

Loubieh bi Zeit, beloved Lebanese green beans, are a classic dish featuring flavorful and tender green beans gently braised in a pot on the stovetop.

Are you looking for a new way to cook your green beans? I highly recommend trying Lebanese green beans. They are so flavorful that we often enjoy them wrapped in pita bread, accompanied by a side salad, or as part of a larger selection of small dishes known as mezze. They also make a great side dish.

It's important to note that there are many "bi zeit" (in oil) dishes in Lebanese cuisine. For example, there's foul akhdar bil zeit, made with fresh broad beans, and hindeh bi zeit, made with dandelion greens or similar greens. These are among some my favorite dishes.

What is Loubieh In English?

"Loubieh" translates to "beans" in English, and "bi zeit" means "in oil." The dish "Loubieh bi zeit" (also spelled as "lubia bzeit" or "loubia bil zeit") is pronounced "loo-bee-yeh bee zay-teh."

In various Middle Eastern countries, Loubieh may also be referred to as "lubia" or "loubia." This particular recipe is my family's traditional Lebanese version, and there are several variations of it.

Key Ingredients

When I make this dish, I always start with fresh, high-quality green beans, also known as string beans, because they’re the star ingredient. Sometimes, I like to mix it up with flat green beans (romano beans), snake beans (asparagus beans), or runner beans, avoid using dry beans for this recipe.

First, I trim off the stalk tips and then snap or cut the beans into bite-sized pieces. I usually snap them into 3-4 small segments, about an inch to an inch and a half long (3-4 cm).

Ripe, fresh tomatoes are another essential ingredient; I dice them small and add them to the base sauce. They bring in a wonderful flavor and a bit of acidity that really enhances the overall dish.

Onions are also key to the flavor profile – I use either white or brown onions, dicing them up finely. Fresh garlic cloves are crucial too; I love to add plenty of garlic. I sometimes crush it or slice it thinly, depending on my mood.

For oil, the classic recipe calls for a generous amount, which is why it’s called bi zeit or bzeit, meaning “in oil.” While I typically use olive oil, I sometimes switch it up with avocado oil because of its high smoke point. I prefer to leave out vegetable oil altogether. To make the dish a bit health-ier, I’ve reduced the amount of oil in this recipe, but you can always add more if you prefer, as it is a big part of the dish!

Optional Ingredients

You can add a touch of either Lebanese 7 spice mix, ground allspice, or ground cinnamon for extra flavor. However, I prefer to leave these spices out because the natural flavors of the beans are truly delicious after being braised. The beans have a mild sweetness, and their taste is enhanced by the addition of salt.

When serving loubieh bi zeit, you can squeeze fresh lemon juice over it. Personally, I choose to omit this as well.

How To Make Loubieh Bi Zeit 

Caramelize the Onions  

Start by heating the oil (zeit) in a large pot over medium-high heat; a Dutch oven works great for this recipe. Add the diced onions and sauté them until they become slightly golden, about 5-7 minutes. The golden color indicates they have caramelized just enough, enhancing their natural sweetness, which is crucial for the overall flavor of this dish. Make sure to give this step the attention it deserves.

Braise The Green Beans  

Once the onions are ready, add the bite-sized pieces of green beans, diced tomatoes, and crushed garlic. Stir well to ensure that all the ingredients are evenly coated in the oil and onion mixture, allowing for an even distribution of flavors.

Season  

Next, it's time to season. Add salt, black pepper, and paprika (if using), then pour in some water. Stir everything together to combine. The water helps prevent the fresh beans from sticking to the pot while also tenderizing them. Keep in mind that most of the water will be reabsorbed during cooking.

Braise Until Tender  

Reduce the heat to low, cover the pot, and let it braise for 25-30 minutes. Make sure to stir the mixture every five minutes for even cooking. The loubieh bi zeit should become completely tender and flavorful.

Serve cold or warm with pita bread. This dish is traditionally served cold, but it’s just as delicious warm!