Lebanese Green Beans with Tomatoes

Lebanese Green Beans with Tomatoes

Since moving to NYC I have been on a bit of a journey with food. Its no secret that a lot of the meat in the US contains hormones and antibiotics and in the first few weeks of being here my body didn’t take to it at all. Now, I am the last person I thought would ever stop eating meat. My Japanese/Lebanese heritage meant that meat and fish were a staple in our household and I’d never imagined I would be willing to give that up.

Then, after going meat free for a week and realising how much better I felt in myself I decided to take the plunge and see if I could manage without it completely. In doing so, i knew i had to start rethinking my usual go to meals during the day, and i remembered a favourite dish of mine that my Dad would make called Lubya. This recipe is a slightly different take to the the more traditional way of cooking it, a lot of people would add All Spice or even Cinnamon, but my Dad simply uses onions to enhance the flavour in this dish.

I really hope you enjoy it and would love to hear what you think when you try it.

Lebanese Green Beans with Tomatoes

December 17, 2017
: 4 generous servings
: Easy

A deliciously simple Lebanese dish of green beans with tomatoes. Best eaten at room temperature with some warm pitta bread to mop up all the juices.


  • 4 Tbsps Olive oil
  • 1 kg frozen green beans
  • 1 large onion, chopped
  • 1 tube of tomato paste
  • Salt and Pepper to taste
  • Step 1 Add the olive oil to a large saucepan over a medium heat. Add the onions and cook until they start to brown, stirring often to ensure they don’t burn or stick to the pan.
  • Step 2 Once the onions begin to brown, add the frozen beans and cover with a lid, cook for 5 mins until they begin to soften.
  • Step 3 Whilst the beans are cooking, empty the tube of tomato paste into a cup, fill with hot water and stir.
  • Step 4 Add the tomato juice, salt and pepper. Cover and cook for 20 mins or until the beans are cooked through and the sauce has thickened.
  • Step 5 If there is any excess liquid, remove the lid and cook further until this has evaporated and the sauce is nice and thick.
  • Step 6 Remove from the heat and serve warm or at room temperature with some pitta bread.

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