Green Bean Stew for Thanksgiving! Loubyeh B’Zeit Video Recipe

Screen shot 2011 11 16 at 15.56.03 Green Bean Stew for Thanksgiving! Loubyeh BZeit Video Recipe
Loubyeh b’ zeit or green beans in olive oil (although technically it’s tomato sauce) is a Middle Eastern one-pot, vegetarian (you may add lamb but that’s a whole other post) dish made of green beans, preferably runner beans, that are cooked with tomatoes and olive oil. It’s really incredibly simple to make, requires very few ingredients and one of my favorite ways to have green beans. It will also make a wonderful alternative to the traditional Thanksgiving green bean casserole.

Here’s my recent video showing you how to prepare it. Recipe follows. Enjoy x

  • 500g  runner beans, topped and strings removed or just topped stringless runner beans (I don’t tail as I think they are pretty)
  • 50g butter
  • 6 tomatoes- peeled and coarsely chopped or use Italian canned
  • 2 onions thinly sliced
  • 4 garlic cloves- finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • salt and pepper to taste
  • olive oil, to taste, be generous
    1. Add butter to a heavy-based saucepan on medium heat and saute onion and garlic. Cover and let sweat for 3-5 minutes or till translucent. Then add the beans, cover and allow to sweat a further 5 minutes or so. Add tomatoes, cinnamon, allspice, salt and cover.
    2. Let cook on low for 20 minutes or till the beans are cooked through but still have a gentle bite. The sauce should have thickened. If it hasn’t just remove the cover and let it cook and the excess liquid will evaporate. Add olive oil mix and let sit for 5 minutes.
    3. Dish up and enjoy warm or at room temperature with some Arabic bread to help mop up all the juices.

    Facebook Comments:

    7 Responses to “Green Bean Stew for Thanksgiving! Loubyeh B’Zeit Video Recipe”
    1. Chris Bourne 16 November 2011 at 5:46 pm #

      Really enjoying the funny funny Bethany…Great food great out takes!!!

    2. Ed Habib 16 November 2011 at 8:29 pm #

      I can smell it now, I just wanted to comment that if you simmer some lamb shanks in the tomato sauce until it falls apart and then add to the beans it is really good(then you can suck out the marrow) . Serve over rice with vermacelli and it is a complete meal

    3. Laura 16 November 2011 at 9:04 pm #

      Oh gosh – that looks so good! Going to try this for Thanksgiving now.

    4. Bethany 17 November 2011 at 3:21 pm #

      Thanks all! Enjoy!

    5. Ruthy 24 November 2011 at 9:01 am #

      Just made this, ready for Thanksgiving tomorrow. Smells and tastes wonderful, not sure how I’m going to keep away until tomorrow. Can’t wait.

    6. julian 30 July 2013 at 6:26 pm #

      i love the production and the ‘outake’ style of the ending. oh, and the beans look delish so will be having a go sometime soon.

    Trackbacks/Pingbacks

    1. Interview with Food Blogger Bethany Kehdy of Dirty Kitchen Secrets | mideats.com - July 25, 2013

      […] can be thrown together from scratch in a matter of thirty-minutes, tops 1 hour. For example: Loubieh b Zeit, Moussaka, Djej bel Furn, burghul b […]

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