{"id":6496,"date":"2026-10-17T14:52:28","date_gmt":"2026-10-17T19:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-green-bean-stew\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-green-bean-stew","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-green-bean-stew\/","title":{"rendered":"How to Make Lebanese Green Bean Stew (Loubieh bi Zeit)"},"content":{"rendered":"

Flat green beans cooked slowly in olive oil and tomato until silky and sweet. It is one of the great vegan dishes of Lebanon, eaten at room temperature with bread and raw onion.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n15 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n50 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n4 to 6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Loubieh bi zeit means “green beans with oil”, and it belongs to the family of Lebanese dishes called bi zeit: vegetables braised slowly in olive oil, eaten warm or at room temperature, and never with meat. These dishes are central to the Lenten table for Lebanese Christians, who often go without meat and dairy for the 40 days before Easter, and they are part of everyday summer cooking for everyone else.<\/p>\n

A good loubieh is not crisp. The beans should be soft and sweet, almost melting, coated in a thick tomato and olive oil sauce with plenty of garlic. Flat Romano beans (loubieh areedeh) are the classic choice, but regular green beans work well too. It tastes even better the next day.<\/p>\n

Ingredients<\/h2>\n