This is a traditional Lebanese dish that isn’t much to look at, but tastes amazing! And it takes advantage of all the fresh green beans your getting from your garden. Now depending on your traditional Lebanese family, you will sometimes see this dish prepared with lamb – but I don’t do that, and for a very good reason, my mom never did, because Loubieh was typically a Friday night dinner, and we never ate meat on Friday’s. My mom would also pull the leftovers out the next day to serve with whatever meal we were having, so it makes a great side dish also.
John prefers to eat Loubieh on the second day, because the flavors have had time to meld, I agree with him, that it naturally tastes best the second or third day. So please enjoy this veggie friendly meal with plenty of pita bread!
Loubieh – makes 7 cups
4 lbs green beans, trimmed, and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, smashed and minced
2 roma tomatoes
1 can tomato paste
In a large pot, over medium heat, add 2 tablespoons olive oil. Once it’s hot, add the onion, cook until softened, not browned. Add the garlic and tomato, and stir until garlic is fragrant and tomatoes look softened. Add the tomato pasta and mix well. Then add green beans to the the pot, and toss with everything to coat. Pour enough water to cover the green beans, bring to a boil, cover and reduce the heat so that the mixture is just simmering.
Stir the pot every 20 minutes, until all the water has cooked off. Once the water is below the top of the green beans, check the pot every ten minutes, stirring carefully not to smash the beans. Once all the liquid has cooked off, turn off the heat, and allow beans to cool.
Serve Loubieh at room temperature with plenty of pita bread. Or refrigerate for up to 3 days, in a sealed container, and bring to room temperature before serving.