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Green beans stew (loubyeh w rez) recipe

Green beans stew (loubyeh w rez)

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Number of servings: 4


1 Kg of fresh green beans, washed and chopped (frozen beans can also be used)

1 onions, diced

4 garlic gloves, diced

1 Tbsp. tomato paste

½ Tsp. all spices

½ Tsp. salt

½ cinnamon stick

Juice of a lemon

3 Tbsp. olive oil

1 Liter of water

Preparation steps:
  1. In a cooking pot, stir-fry the onions and garlic in the olive oil until wilted
  2. Add the green beans and water
  3. Season with salt and spices including cinnamon and add the tomato paste
  4. Bring to a boil
  5. Add the lemon juice
  6. Simmer for an hour on low fire until the beans are well cooked
  7. Serve hot with rice on the side

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