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Middle Eastern Green Bean Stew (Loubieh bi Zeit) with Vermicelli Rice

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A comforting vegan dish of tender green beans stewed in a rich tomato and garlic sauce, served with fragrant vermicelli rice—this traditional Lebanese favorite is simple, hearty, and full of flavor, perfect for both weeknight meals and mezze spreads.

Ingredients

Scale
  • For the Stew:
  • 1 lb green beans, trimmed and cut in half
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 ripe tomatoes, chopped (or 1 can diced tomatoes)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup water
  • For the Vermicelli Rice:
  • 1 cup basmati rice, rinsed
  • 1/3 cup vermicelli noodles
  • 1 tablespoon olive oil or butter
  • 1 3/4 cups water
  • Salt to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook for 1 more minute.
  2. Stir in tomato paste, then add chopped tomatoes, cinnamon, salt, pepper, and water. Bring to a simmer.
  3. Add green beans and cover. Simmer for 30–35 minutes, stirring occasionally, until beans are very tender and stew is thick.
  4. Meanwhile, prepare the vermicelli rice. In a pot, heat olive oil and lightly brown the vermicelli noodles.
  5. Add rinsed rice and stir for 1 minute. Pour in water and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
  6. Fluff rice with a fork and serve alongside the green bean stew, garnished with lemon slices and fresh vegetables.

Notes

  • For extra richness, drizzle stew with more olive oil before serving.
  • This dish tastes even better the next day as the flavors deepen.
  • Can be served warm or at room temperature as part of a mezze platter.

Nutrition

Keywords: loubieh bi zeit, green bean stew, Lebanese vegan dish, vermicelli rice, Middle Eastern recipes

Find it online: https://epicrecipebox.com/middle-eastern-green-bean-stew-loubieh-bi-zeit-with-vermicelli-rice-2/