This Lebanese green bean summer stew can be enjoyed year round and is an excellent vegan/ vegetarian dish the whole family will enjoy. With just a few simple ingredients you have a dish on your hands that’s healthy and packed with flavor. Traditionally, lubya bzeit is made with Romano beans that are flat and more tender than string beans and tomatoes picked from the mountains with high acidity giving it a characteristic tart flavor. Since Romano beans are not so easily found we recommend when picking beans to pick the most tender freshest string beans you can find. Big beans that have large seeds or are more woody on the outside are not recommended for this dish. Also, to counter the missing tart flavor we add a squeeze of lemon at the end of the cooking process. Cook this dish low and slow an you’ll be rewarded by rich hearty flavor and a vegetarian/ vegan dish that will become a staple on your tab
Lubya bzeit{لوبياء بالزيت}
Ingredients
- 500 g string beans or Romano beans
- 2 large onions finely chopped
- 8 cloves garlic minced
- 6 medium tomatoes finely chopped
- 1 tbsp lemon juice
- 1/4 cup olive oil + 1 tbsp vegetable oil
- 1 tsp Salt
Instructions
- Wash and remove top and bottom ends off bean and break into 1-1.5 inch pieces.
- In pot on medium heat add oil and diced onions; salt and saute until translucent.
- Stir beans into pot and continue to cook for a couple of minutes until they begin to wilt and deepen in color.
- Mix minced garlic into pot; reduce heat to low, cover pot and mix periodically for the next 10 minutes.
- Add tomatoes and additional salt if needed; cover and leave to cook on low heat for another 20 minutes or until beans are tender with a slight bite and the sauce thickened.
- Finish with a squeeze of lemon; severe warm or chilled with pita bread.