A classic vegetarian Lebanese side dish recipe, green beans are slowly simmered in tomatoes and warm spices including cinnamon and allspice.
Comfort food means different things to different people. For me and my family, the most comforting dishes are the Lebanese recipes of my childhood, passed down over the generations.
While Lebanese stewed green beans are typically made with beef and served over rice pilaf, we also enjoy eating them as a vegetarian side dish topped with a dollop of plain yogurt or cucumber laban.
The star of the dish is the rich tomato sauce seasoned with warm Lebanese spices including cinnamon and allspice. For a Greek twist, you could also try adding fresh dill.
These Lebanese green beans would be delicious with Chicken Tawook, Beef Kafta, or my Hummus with Ground Lamb. Serve with a Middle Eastern Syrian Salad dressed with lemon and garlic and dinner is done.
Your fork is waiting.
- 1 tablespoon clarified butter or olive oil ghee
- 1 medium onion diced
- 4 cups green beans - cut in 2 inch pieces fresh or frozen
- 15 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 2 servings All Purpose Lebanese Spice Blend
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Heat clarified butter over medium high heat and saute onion until translucent, about 7-9 minutes, stirring frequently.
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Stir in green beans, diced tomatoes, tomato sauce and Lebanese spices. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 20-30 minutes or longer if you wish.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out more Lebanese recipes on my Pinterest board!
Clayborn
It looks so yummy. I can’t eat it. beacause it is beautifull.
Liz DellaCroce
haha I hope you do!
Amy
Can’t wait to surprise my Lebanese boyfriend with this recipe! Thank you!
Liz DellaCroce
I hope he loves it!!
Vernice
This recipe is absolutely gorgeous! I feel like I can just taste the richness of that tomato sauce from here…YUM!!
Liz DellaCroce
So good and so easy!
Kristen
Hi Liz,
As part Syrian, this has also been a staple meal in my family since my grandmother’s time. I usually make it as the main course, served over rice, but it can also be a side dish. Delicious and low calorie! The only thing I do differently is also add carrots.
As you mentioned, Greeks have a similar meal (that’s the other half of my ethnicity.)
Thanks!
-Kristen
Liz DellaCroce
Oh my gosh I am craving it again just reading your message!! Thanks Kristen – let me know if you try any other of my family’s recipes. We are Syrian too!
Anne Olson
These green beans and tomatoes were delicious! I made the spice blend and that along with bit of onions and tomatoes, and cooking the beans so they were soft made this excellent. My best friend is half Lebanese and makes a similar dish without the tomatoes. I love the addition of those. She also puts a bit of dried mint into her pasta sauces and they taste so good and a bit different. Do you do that?
Thank you for this delicious recipe!
Liz DellaCroce
I’m so glad you enjoyed it!!! Love the mint idea! We don’t but we put mint in almost everything!! :) especially salad!
Find Your Fine
Thanks for these healthy and yummy recipe.
Liz DellaCroce
Enjoy!
Find Your Fine
For sure!
Jessica
Hi- Love your recipes! I wold love to make this dish but can you please clarify what “two servings of Lebanese spice blend” would be? Do i make two batches of the spice blend recipe or do I use half (since spice blend recipe says 4 servings)? Thank you for a response!
Liz DellaCroce
It’s two servings not batches so YES you would make one batch and use half of it (2 servings out of the 4 total.) Does that make sense? :)
Jessica
Yes, thank you so much.
lauren @ Climbing Grier Mountain
OH. MY. GOODNESS. Pass me a big ass bowl. YUM!!
Liz DellaCroce
So damn good!