📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' (cold mezze) tradition, Loubieh B'zeit is a soul-warming vegan braise that transforms humble green beans into a silky, flavor-packed masterpiece. Slow-cooked in a rich base of fruity extra virgin olive oil, sweet onions, and jammy tomatoes, this dish celebrates the Mediterranean philosophy of 'sabbour' or patience. It is traditionally enjoyed at room temperature or chilled, allowing the garlic and warm spices to deepen and meld beautifully over time.
🥗 Ingredients
The Produce
- 2 lbs Flat Green Beans (Italian or Romano style) (trimmed and cut into 2-inch pieces)
- 2 large Yellow Onions (halved and thinly sliced into half-moons)
- 4 large Fresh Tomatoes (ripe, blanched, peeled, and diced)
- 8-10 pieces Garlic Cloves (sliced into thin slivers)
The Aromatics and Oil
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, fruity variety)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- 1 teaspoon Lebanese Seven Spice (Baharat) (or a mix of allspice and cinnamon)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (optional, for a subtle hum of heat)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Water (only if needed for moisture)
👨🍳 Instructions
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1
Begin by prepping your beans: wash the green beans thoroughly, snap off the stem ends, and cut them into bite-sized segments about 2 inches long.
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2
In a large, heavy-bottomed pot or a deep wide skillet, heat the extra virgin olive oil over medium-low heat.
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3
Add the sliced onions to the oil with a pinch of salt. Sauté them slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden around the edges.
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4
Stir in the slivered garlic and cook for another 2-3 minutes. You want the garlic to be fragrant and softened but not browned or bitter.
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5
Increase the heat to medium and add the trimmed green beans. Toss them vigorously in the oil, onions, and garlic for 5-7 minutes until the beans turn a bright, vibrant green.
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6
Add the tomato paste to the center of the pot. Stir it into the oil for 1 minute to 'toast' the paste, which removes the raw metallic taste.
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7
Add the diced fresh tomatoes, Seven Spice, Aleppo pepper, salt, and black pepper. Stir well to ensure the beans are evenly coated in the spices.
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8
Lower the heat to the lowest setting. Cover the pot with a tight-fitting lid. The beans should cook in their own juices and the moisture from the tomatoes.
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9
Simmer gently for 30-35 minutes. Check halfway through; if the mixture looks too dry, add up to 1/2 cup of water, though the goal is a thick, jammy oil-based sauce.
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10
The dish is done when the beans are very tender (not crunchy) and the sauce has thickened significantly, with the oil separating slightly from the tomato base.
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11
Remove from heat and let the dish cool in the pot. This is crucial for the flavors to develop.
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12
Transfer to a serving platter. For the best experience, serve at room temperature or refrigerate and serve cold the next day.
💡 Chef's Tips
Always use flat Romano beans if possible; they have a meatier texture that stands up better to long braising than standard round string beans. Don't skimp on the olive oil—the name 'B'zeit' literally means 'in oil,' and it acts as the primary carrier for the flavor. If your tomatoes aren't perfectly ripe, add a tiny pinch of sugar to balance the acidity. Avoid over-stirring once the beans are tender to prevent them from breaking apart into a mush. This dish actually tastes better 24 hours after it is made, making it the perfect make-ahead appetizer for dinner parties.
🍽️ Serving Suggestions
Serve with warm, pillowy Lebanese pita bread to scoop up the beans and the savory oil. Pair with a side of fresh radishes, green onions, and fresh mint leaves for a crunchy contrast. Accompany with a dollop of thick Labneh (strained yogurt) if you aren't keeping the meal vegan. Serve as part of a larger mezze spread alongside Hummus, Tabbouleh, and Fattoush. A crisp, dry Lebanese white wine or a chilled Arak with water and ice cuts through the richness of the oil perfectly.