Loubieh Bi Zeit – Flat Bean Stew

Name: Loubieh Bi Zeit – Flat Bean Stew
Prep time: 15 min
Cook time: 35 min
Yield: 6-8
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Mains

Loubieh Bi Zeit is simple, plant-based, and full of flavour. Eat it hot or cold, with bread or chicken. This stew is on repeat in my kitchen.

PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

6-8

About this recipe

I love dishes that prove less really is more, and Loubieh Bi Zeit – Flat Bean Stew sits right at the top of that list. This is the kind of food that doesn’t need much dressing up—just a handful of humble ingredients like flat green beans, onions, garlic, tomatoes, and good olive oil. It’s plant- based, comforting, and honestly, the kind of meal I could eat on repeat. There’s something deeply satisfying about these understated flavours, especially when they come together so easily in one pot.

In our family, stews like this were always a staple—cheap to make, big enough to feed a crowd, and perfect for leftovers the next day. Our ancestors knew what they were doing. No fancy techniques, no long list of spices—just seasonal produce, cooked slowly and simply until everything tastes just right. And while I love this on its own, sometimes I’ll serve it with my oven-roasted chicken chops or a quick marinated lamb backstrap when I want something heartier.

If you’re into beans like I am, don’t stop here. After making this Loubieh Bi Zeit – Flat Bean Stew, try my Sautéed Green Beans with Red Capsicum and Walnuts—finished with tahini, it’s a must. Or go for my Green Bean Lentil Salad: light, filling, and packed with protein. If you’re after a meatier option, you’ll love my Lamb and Green Bean Stew, where the beans are braised alongside tender lamb. But for everyday eating? This one’s it. This is my kind of food.

Ingredients

1 kilogram fresh flat green beans
4 medium onions, chopped
5 garlic cloves, crushed
1 can (400 grams) diced tomatoes
1⁄3 cup extra virgin olive oil
Salt & Pepper, to taste
1⁄4 teaspoon white pepper

Notes from Rouba

Swap flat beans for string beans if that’s what you have.
Many slice the garlic; I crush it so it mellows without over-cooking.
Fresh tomatoes work beautifully in place of tinned but make sure they are ripened
The flavours deepen overnight—perfect for meal prep or lunchboxes.

Method

Step 1. Prepare the Green Beans and Aromatics

Start by trimming the ends off the flat green beans and cutting them into 4 to 5 cm pieces. Rinse the beans thoroughly under cold water, then drain them well. In a large pot or casserole dish, add the olive oil, chopped onions, and crushed garlic all together. Place the pot over medium-high heat and cook, stirring occasionally, until the onions soften and become translucent, releasing their sweetness into the oil.

Step 2. Braise the Green Beans

Add the prepared green beans to the pot and stir to coat them in the onion and garlic mixture. Lower the heat to medium-low, cover the pot, and cook for about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Step 3. Simmer with Tomato

Once the green beans have started to tenderise, add the diced tomatoes and stir everything together. Season with salt, white pepper and a little cracked pepper. Cover again and let the stew simmer gently over low heat for another 15 minutes, or until the beans are fully cooked and coated in a rich tomato sauce.

Serve warm with rice or bread, or enjoy cold as part of a mezze spread.