Lebanese Green Beans with Tomatoes

A humble but flavorful Lebanese classic, this vegetarian side dish of Lebanese Green Beans with Tomatoes is made with warm spices including cinnamon and allspice.

Spoonful of Lebanese green beans with tomatoes.

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 Green Beans with Tomatoes are typically made with beef and served over rice pilaf, we also enjoy eating them as a vegetarian side dish.


  • Clarified butter: Also known as ghee, it is slightly nuttier tasting than regular butter.
  • Onion: I use a white onion which is mild in flavor but caramelizes beautifully.
  • Green beans: Also called French beans or string beans, they are a great source of Vitamin K as well as calcium and other nutrients.
  • Diced tomatoes: Canned tomatoes that are slightly soupy and already diced into easy to eat pieces, they are an easy and affordable ingredient used in lots of stews and roasts.
  • Tomato sauce: Tomatoes that have been cooked down and mixed with a blend of olive oil and spices.
  • Lebanese spice blend: A delicious and warm blend of cinnamon, nutmeg, and allspice.

How to Make Lebanese Green Beans with Tomatoes

Dicing an onion

Start your Lebanese Green Beans with Tomatoes by dicing your onion and cutting your green beans (if using fresh).

Melting ghee

Then in a large pot, melt down the ghee and add the diced onion.

Sauteing onions

Sauté the onions until they are slightly caramelized and translucent.

Adding green beans to pot

Then add your green beans to the pot.

Adding lebanese spices

Followed by the Lebanese spice blend.

Adding tomato sauce

Then add the can of diced tomatoes and the tomato sauce.

Stirring green beans with onions and tomatoes

Bring to a boil, then reduce heat and let simmer uncovered for about a half an hour.

Lebanese green beans with tomatoes.

Serve garnished with fresh parsley if desired, and enjoy your Lebanese Green Beans with Tomatoes!

Frequently asked questions:

What pairs well with green beans and tomatoes?

Lebanese green beans would be delicious with Chicken Tawook or Beef Kafta. Serve with a Middle Eastern Syrian Salad dressed in lemon and garlic and dinner is done.

Should I blanche my green beans before I cook them?

Blanching green beans is beneficial if you plan to sauté them, but is not necessary when you plan on slow-cooking or stewing them.

Can I make my own Lebanese spice blend?

Yes you can! I would suggest using about 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of ground allspice and salt.

Lebanese green beans with tomatoes

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Liz eating Lebanese green beans with tomatoes.

Delicious, comforting, and warm, you’ll enjoy these Lebanese Green Beans with Tomatoes even if you didn’t grow up eating them.

Your fork is waiting.

Lebanese green beans with tomatoes

Lebanese Green Beans with Tomatoes

4.28 stars average
A twist on a classic main dish, this vegetarian side dish of Lebanese Green Beans with Tomatoes is made with warm spices including cinnamon and allspice.
PREP: 5 minutes
COOK: 20 minutes
TOTAL: 25 minutes
Servings: 4



  • Heat clarified butter over medium high heat and saute onion until translucent, about 7-9 minutes, stirring frequently.
  • 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.


Calories: 118kcalCarbohydrates: 20.9gProtein: 3.8gFat: 3.9gSaturated Fat: 0.6gPolyunsaturated Fat: 3.3gSodium: 1006mgFiber: 4.4gSugar: 6.9g

58 thoughts on “Lebanese Green Beans with Tomatoes”

  1. I would love to know the Lebanese names for these dishes! My mother’s parents both immigrated from Lebanon so I grew up eating many of these foods and they are my absolute favorites, but I don’t know the words that were used for them. I wish they were still here to ask.
    If it isn’t too much trouble, would you or anyone who knows, please add these Lebanese names to the recipes? Thank you so much for considering.

    1. This dish is cooked fasolia (beans) khadra (green). As they are Arabic word into English, there’s different spelling

  2. Hi Liz! Would this dish freeze well after cooked if I’m using previously frozen green beans! Prepping freezer before baby :)

  3. This beans in tomatoes sauce is one of my favorite,my recipe list has been increased since you took part in it.Thank you so much for sharing.

  4. These days it’s so much easier googling a recipe than it is to pull out my cookbooks! I suddenly had an appetite for this green bean dish! I actually I was reminded of it again when I recently went to 2 Middle Eastern food fares ,one being at my sisters church. I grew up on all this food and even though I’ve prepared many of these recipes it has been a while! My father was from Lebanon and my mother’s parents from Syria, I have best of both worlds with my taste bud genes! As you can imagine my childhood home always smelled wonderful with all the food my mother made. I even have made Syrian bread and now this is getting me back to making these foods again!

  5. Hi my mom made something similar with sliced onions that you could eat cold with Syrian bread it was delicious she also made it with lamb miss my mom’s cooking! Nobody cooks like your mom!

  6. I don’t even need to try this to know this is the RIGHT way to make these Lebanese style! I recently had rice and beans and the sauce was super thick, red, tomato-y, and just not right!
    I went to the store the next day and bought all the ingredients and tonight we’re having lamb chops, beans and rice (I use lamb in my sauce), kibbee and Syrian (flat) bread. I have to show my husband what it was SUPPOSED to taste like! lol
    Would love to hear your recipes for stuffed koosa, kibbee, grape and cabbage leaves if you have them… and for the bread!!! My grandma made the BEST bread ever and that is what I miss the most. I can’t replicate it. I’ve done pretty well with zlebe (fried bread) but don’t have the right oven to make flat bread :(

    1. Hi Lori! So glad you found my website!! You can find all of my Lebanese recipes here: https://thelemonbowl.com/middle-eastern/

      Don’t miss my grape leaves (https://thelemonbowl.com/meat-stuffed-grape-leaves/) and kibbee! (https://thelemonbowl.com/baked-kibbeh/)

      Have you tried Sfeehas? (The meat pies?) https://thelemonbowl.com/lebanese-meat-pies-sfeehas/

      You might also like my Syrian eCookbook – it’s just $2.99 :)


  7. This was AMAZING. I am half Lebanese and Syrian and I have to admit, it’s better than my mom’s recipe!

  8. Hi there.

    I made your Lebanese spice blend, Above, it says ‘2 servings’ of Lebanese spice blend. How much is a serving? Thanks! This dish looks delicious!

      1. I’m abit confused with the spice amount with this recipe.I’m making the 12 serves version, how many teaspoons should I use?

  9. Hi. Im an Aussie and just wanted to clarify what u mean by tomato sauce. In Australia, tomato sauce is ketchup. So do u mean like a tomato paste ie Like the kind you use on a pizza base? Or is it something more liquid than that?

      1. I use this with your green been tomato recipe and I absolutely love it. One day I ran out of one ingredients and told myself that I will buy the most traditional Lebanese spice and have it just in case- not the same. The spice blend had cloves, cumin, ginger, rose bud and cardamom. It’s too harsh in my opinion. So I keep going back to this. It’s simple in terms of ingredients but so approachable and delightful.

  10. Hi Liz,
    My Irish-Polish wife has a Ayrian cousin and my wife would rave about this Green Bean in Tomato sauce dish that she would have as a child. Well, I made this and we both loved it. The spices blend so well with the tomato sauce. I did serve it over rice and it was a fantastic stand-alone dinner! Thank you for adding to my repertoire! Hi

      1. I think I’m confusing myself with another response. 2 teaspoons of cinnamon, 1/2 tsp nutmeg and pinch of ground allspice is the amount needed for 2 servings?

  11. 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.)



  12. 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!

  13. 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!

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