Lebanese Green Beans (Loubieh Bi Zeit)
Published Feb 23, 2026
A traditional Lebanese Loubieh bi Zeit recipe with green beans, fresh tomatoes, garlic, and olive oil, served warm or at room temperature
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You’ll love Lebanese-style green beans!
Loubieh bi zeit was one of those dishes that showed up on the table all the time growing up. It isn’t flashy or complicated, just a big pot of green beans slowly cooked down with tomatoes, onions, garlic, and olive oil. When I make this traditional Lebanese green bean recipe now, it feels like something I’ve made a hundred times before. The onions cook down until soft, the tomato paste deepens everything, and the beans turn tender without falling apart. It’s simple, but the cinnamon and cumin give it a familiar warmth that makes it taste like home, to me. I usually serve it with pita and eat it warm or at room temperature.
Happy Cooking!
– Yumna
Lebanese Green Beans Ingredients
- Green beans: Italian green beans are just the flat, wider green beans you’ll usually see next to regular string beans at the grocery store. They’re sometimes labeled as: Flat green beans, Romano beans, or Italian flat beans. Most larger grocery stores carry them, especially in the summer and fall. If you shop at Middle Eastern or Mediterranean markets, they’re almost always available there too.
If you can’t find them, regular green beans work completely fine in this recipe. The flavor is the same. The only difference is texture; flat Italian beans are a little meatier and hold up well to longer cooking, which is why they’re traditional in Loubieh bi Zeit. But regular green beans won’t ruin anything. - Onions & Garlic: Yellow onions are traditional, but white onions work too. Dice evenly so they cook down at the same rate. Fresh garlic is best here. Garlic powder won’t give the same flavor.
- Roma tomatoes & Tomato paste: Roma are less watery, which helps the sauce thicken. If substituting canned diced tomatoes, drain slightly if they’re very liquidy. Use a good-quality paste since it’s concentrated. (If using canned tomatoes instead of fresh, reduce the added water slightly.)
- Cinnamon & cumin: Fresh spices matter here. If yours have been sitting for years, replace them; the flavor difference is noticeable.
- Olive oil: Use a good extra-virgin olive oil since this is an olive oil–forward dish.
How to Make Lebanese Green Beans
Lebanese Green Beans (Loubieh Bi Zeit) Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 2 pounds flat Italian green beans trimmed and cut in half
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 6 Roma tomatoes finely chopped
- ½ cup water
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the onions, and cook for 10 minutes, until softened and lightly golden.
- Add the garlic and tomato paste and stir continuously for about 30 seconds, just until fragrant.
- Add the green beans, cinnamon, cumin, salt, and pepper, and stir to coat them evenly with the onion and tomato mixture. Stir in the chopped tomatoes and water. Cover and cook for 15–20 minutes, until the green beans are fork-tender and the sauce thickens.
- Remove from heat and let cool slightly. Serve warm or at room temperature with pita bread, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein: Stir in some cooked chickpeas for more nutrition.
- Stir in some greens: You could also stir in a handful of fresh baby spinach. Add it with just a few minutes of cooking time left and stir until wilted.
- Finish with feta: Serve with a sprinkle of crumbled feta on top.
Recipe Tips
- Be patient with cooking time. You only need 15–20 minutes to develop the flavor, but if you have time, I like to cook the Lebanese green beans low and slow for a bit longer. It makes them even more flavorful!
- Make a big batch. Like most olive oil–based Lebanese dishes, Loubieh Bzeit tastes even better the next day! The flavors get even better as they sit in the fridge, so I recommend making a double batch to have some throughout the week.
Serving Ideas
- Bread: Homemade Pita Bread, Air Fryer Bread, French Bread Dinner Rolls
- Chicken: Mediterranean Chicken, Za’atar Chicken, Chicken Kafta
- Beef: Beef Kafta, Hashweh (Lebanese Ground Beef), Lebanese Potato Souffle
FAQs
The green beans and tomatoes both release liquid as they cook. If you added too much water and the dish is too runny when you’re finished cooking, uncover the pot and simmer until some of the water reduces. The sauce will get thicker as it cools, too.
Loubieh means green beans, and bi zeit means in oil in Arabic!
