Lebanese Green Bean Stew (Print)
Tender green beans simmered in a rich tomato sauce with aromatic garlic and fresh lemon juice, served with vermicelli rice.
# Ingredients:
→ For the Loubyeh
01 -
2 lbs fresh or frozen green beans (preferably thin French green beans)
02 -
3 tbsp olive oil
03 -
2 large onions, diced
04 -
6 cloves garlic, thinly sliced
05 -
2 tomatoes, diced
06 -
40 oz tomato sauce or crushed tomatoes
07 -
Salt to taste
08 -
1 tsp red pepper flakes
09 -
5 lemons, juiced
→ For the Vermicelli Rice
10 -
Prepared vermicelli rice (separate recipe)
# Directions:
01 -
Prepare the vermicelli rice according to the separate recipe.
02 -
In a pot, heat the olive oil and add the garlic and onions. Cook until fragrant and translucent.
03 -
Add the green beans to the pot along with the diced tomatoes. Cover, stir once, and allow the green beans to cook for 5 minutes.
04 -
Add the tomato sauce to the pot of green beans. Stir, reduce heat to low, and cover. Let the green beans simmer for 40 minutes, stirring occasionally.
05 -
Once the green beans are tender and stewed, add salt, red pepper flakes, and lemon juice. Cover and cook for 5 more minutes before removing from heat.
06 -
Serve the green bean stew with vermicelli rice and a side of fresh vegetables such as radishes, bell peppers, and jalapeños. Sahtain!
# Notes:
01 -
Traditionally, flat and wide green beans are used in Lebanese Loubyeh, but thin French green beans work beautifully too.
02 -
This stew tastes even better the next day after flavors have melded.