Gardening season is officially in full swing and you know what that means, right? Fresh, delicious vine-ripened tomatoes hand-picked from your very own backyard. After putting all that hard work into growing your garden, you’ll certainly want to savor the fruits of your labor. Fresh tomatoes are perfect for salads, salsas, and sauces but why not try something new? Loubya bi Zayt, a Lebanese dish of green beans, onions, and tomatoes cooked in olive oil, is the perfect way to showcase your garden harvest. The tomato and olive oil combination is delightful and if stewed properly, results in a satisfyingly gelatinous texture. My father, whom I learned this recipe from, would cook the green beans with fresh finger peppers or jalapeños for a spicy kick. Since I have two little ones who eat with us, I don’t add any heat during the cooking of this dish but instead top my own plate with red pepper flakes for a nice kick. This dish is delicious on its own served with pita, green peppers, and sweet onions but it can also be treated as a side to a sizzling barbecued steak. In the past when my acid reflux was too much to handle, I would make basmati rice to serve alongside the green beans to break up the acidity of the tomatoes. Whichever way you serve this dish, you will not be disappointed. The best part? It’s super easy to make and requires just 3 main ingredients.
Lebanese Green Bean & Tomato Stew (Loubya Bi Zayt)
5 medium tomatoes, ripened
4 white onions, finely diced
2 pounds fresh green beans
2 tablespoons tomato paste diluted in 1 cup of water
1 garlic clove, thinly sliced
1/2 cup of olive oil, plus more
Salt and pepper to taste
Red pepper flakes to taste (optional)
- Clean and trim your green beans, cutting them into 1-2 inch pieces.
- Drizzle some olive oil in a large pot and sauté half of your finely diced onions until translucent and light brown. You can sauté all the onions at once to save time but the dish will be on the sweeter side no matter how much salt you add.
- While the onions are slowly caramelizing (careful not to burn), blend the ripened tomatoes in a blender with salt and pepper to taste. If you don’t want the tomato seeds or skin then strain before adding to the pot.
- To the pot, add in your green beans, garlic, and the rest of your onions and cook for 5-7minutes, stirring gently. You want the green beans to pick up flavor and color but make sure they don’t steam or they will taste rubbery.
- Finally, pour in the fresh tomato juice, diluted tomato paste, and 1/2 cup of olive oil and bring to a boil before turning the heat on low. Let it simmer uncovered on low heat for about 30-40 minutes until the green beans are tender and a thick gelatinous texture begins to form.
- Serve hot as the main dish or let it cool and serve as a side.
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