Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh bil zeit, literally “green beans in oil,” a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. It’s typically served at room temperature, but can also be enjoyed warm, as a side dish. Green beans or fava beans can be substituted for the romano beans. This recipe first appeared in our October 2014 issue with the story Home for the Harvest.
- 1⁄3 cup extra virgin olive oil
- 3 cloves garlic, crushed
- 1⁄2 small white onion, minced
- 1 tsp. tomato paste
- 1 vine-ripe tomato, cored and roughly chopped
- 1 lb. small romano or green beans, trimmed and halved
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. thinly sliced parsley
- Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, 4–6 minutes. Add tomato paste; cook 2 minutes. Add tomato and 1⁄2 cup water; cook until tomato is broken down, 6–8 minutes. Add beans, salt, pepper, and 3⁄4 cup water and reduce heat to medium; cook, covered, until beans are very tender, 20–25 minutes. Garnish with parsley.