Loubieh bil Zeit

Green beans braised slowly in a garlicky tomato and olive oil sauce until perfectly silky — a dish that transforms humble vegetables into something quietly spectacular through patience and good olive oil.

Ingredients

• 700 g green beans (flat romano or round), trimmed
• 1 large yellow onion, sliced
• 5 cloves garlic cloves, sliced thin
• 3 medium ripe tomatoes, chopped
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp seven spice
• 0.5 cup water
• 1 tbsp preserved lemon peel, finely chopped (optional)

Method

1. Heat the olive oil in a wide, heavy pot over medium heat. Add the onion and cook 10–12 minutes, stirring often, until deep golden.
2. Add the garlic and cook 2 minutes. Add the tomatoes and tomato paste, stir, and cook 5 minutes until the tomatoes begin to break down.
3. Add the trimmed green beans and toss to coat in the tomato and onion mixture. Season with salt and seven spice.
4. Pour in the water and stir. If using preserved lemon, add it now.
5. Bring to a gentle simmer. Cover tightly and cook over low heat 25–30 minutes, checking occasionally and adding a splash of water if the pot threatens to dry out.
6. The beans are done when completely tender and olive-drab in color — they should have no resistance when pressed. The sauce should be thick and clingy, not watery.
7. Remove from heat and rest 5 minutes. Serve at room temperature with bread — loubieh bil zeit is best when not piping hot.

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