Loubieh bi Zeit
A simple yet incredibly flavorful classic, where green beans are slow-cooked with tomatoes and plenty of olive oil until they are perfectly tender.
55 min
Easy
Libanesa
4 servings
The story behind
The first time I tried this dish, I was genuinely surprised by how something so simple could pack such a punch of flavor. It’s one of those go-to recipes I always have in my back pocket when I want something healthy but super comforting for a light lunch. I love making it during the summer when green beans are at their absolute peak; the smell of garlic sautéing in olive oil, mingling with the tomatoes, is honestly one of the best kitchen aromas I know. Sometimes I’ll eat it cold as part of a mezze spread, or warm for a quick lunch with a hunk of crusty pita bread to soak up all the sauce. It’s a dish that really celebrates fresh ingredients and that slow, patient way of cooking that just makes everything taste better.
Instructions
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1In a large skillet, sauté the garlic in the olive oil over medium heat until it’s fragrant but not browned.
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2Add the green beans and sauté for a few minutes until they start to soften and brighten in color.
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3Pour in the crushed tomatoes and add salt, then turn the heat down to low and cover the pan.
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4Let it simmer gently for about 30 to 40 minutes, stirring occasionally, until the beans are tender and the sauce has thickened nicely.
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5Serve at room temperature or warm, accompanied by crusty bread to enjoy every last drop of that flavorful oil.
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