Loubye bizeit, a very traditional Lebanese dish that is cooked in every household. It’s delicious and light, healthy, and very tasty. It’s a vegetarian dish that is cooked during the Lent season. It’s my dad’s favorite dish, especially when he eats it with green onions and fresh mint. It’s delicious indeed and very easy to make. You can eat this dish either cold or warm, as a side or a main dish.


Servings: 4

Preparation time: 15 minutes/cooking time: 1 hour

- 1 kg green beans (2 pounds, fresh or frozen)
- 2 big onions, finely chopped
- 3 tbsp. vegetable oil (I use canola oil)
- 3 tbsp. olive oil
- 10 cloves of garlic, peeled and crushed (or left whole)
- 1 tbsp. tomato paste
- 500 grams freshly-chopped or diced red tomatoes (or 1 big can diced tomatoes)
- ½ cup water
- 1 tsp salt
- ½ tsp allspice
- Freshly ground black pepper


  1. If you are using fresh green beans, make sure to remove the stem, cut in half, and wash before cooking.
  2. Put the canola oil and olive oil in a pot on the heat.
  3. Add the onions and ½ tsp salt, and stir until translucent and soft.
  4. Add the garlic and keep mixing until cooked.
  5. Add the frozen or fresh beans and mix well with the onions and garlic.
  6. Keep stirring every two minutes until the beans start to soften (around 15 minutes).
  7. Add the remaining salt and pepper, the diced tomatoes, and tomato paste and stir well.
  8. Add the water and mix well.
  9. Cover the pot and let the beans simmer on low heat for 45-50 minutes or until the beans are soft and tender. 
  10. You can eat the cooked green beans either cold or warm with green onions, fresh mint,  and gluten-free pita bread.