Loubieh bil Zeit (Romano Beans with Tomatoes)

Loubieh bil Zeit
Loubieh bil Zeit (Romano Beans with Tomatoes)
James Oseland

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.

Loubieh bil Zeit (Romano Beans with Tomatoes)
Romano beans are braised with tomatoes in olive oil for this simple Lebanese side dish. Green beans or fava beans may also be used.
Yield: serves 4

Ingredients

  • 13 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 12 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

Instructions

  1. 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 12 cup water; cook until tomato is broken down, 6–8 minutes. Add beans, salt, pepper, and 34 cup water and reduce heat to medium; cook, covered, until beans are very tender, 20–25 minutes. Garnish with parsley.