Vegan Lebanese Green Bean Stew [Loubyeh w Riz]

Something really special happens when vegetables are stewed in a rich tomato sauce and served with fluffy fragrant rice.

This dish is quite popular throughout the Middle East. Maybe because it’s easy, maybe because it’s nutritious and maybe because the ingredients are so super humble that all kitchens had access to the ingredients that make up this incredibly delicious meal. It’s called by different names throughout the region such as Fasoolia in some countries but i grew up calling it Loubyeh. This specific meal is made with a broader, wider green bean variety that grows in the Middle East but to be quite honest, this dish is absolutely finger licking delicious regardless of the green bean variety that you decide to use. Another great thing about this dish is that it can be eaten as an appetizer without the rice. You just scoop it up with some pita bread! It’s also so tasty cold! I love how versatile this dish is!

But really, the real reason why i love this meal (and meals like this, in general) is that i find it really imporatant to introduce Middle Eastern flavors and meals to my kids. Teaching them about delicious Middle Eastern foods that i grew up eating is so important to me. I’m trying my absolute hardest to help my kids fall in love with their culture through their food. As Arab-Americans, the easiest and least pushy way to create an appreciation for culture is through food that they grew up eating. I hope one day my kids can find these recipes when they’re missing home and want a piece of something familiar. I hope they teach their friends, partners and kids about the foods that bring them back to being kids on the dinner table. Munching on fresh veggies and big spoonfuls of green beans, vermicelli rice and comfort. I hope my kids are instantly transported back to their homelands every time they take a bite of these meals and they can transport their own loved ones right there with them.

Give it a try. Leave your feedback and love below! If you make this and share on social media, tag the picture with the hashtag #hungrilyhomemaderecipes.

Total time: 45 minutes

Yield: 4-5 adult servings

Ingredients:

for the loubyeh

1. 2 lbs fresh or frozen green beans (originally flat and wide green beans are used but i love the thin french green beans)

2. 3 tbsp olive oil

3. 2 large onions, diced

4. 6 cloves garlic, thinly sliced

5. 2 tomatoes, diced

6. 40 oz tomato sauce or crushed tomatoes (your choice!)

7. salt to taste

8. 1 tsp red pepper flakes

9. 5 lemons, juiced

for the vermicelli rice

FIND RECIPE HERE

Method:

1. Prepare the vermicelli rice according to the recipe which you can find HERE

2. in a pot, heat the olive oil and add the garlic and onions. Allow to become fragrant and translucent.

3. Add the green beans to the pot along with the diced tomatoes. Cover the pot, stir once and allow the green beans to cook for 5 minutes.

4. Add the tomato sauce to the pot of green beans, stir, put the heat on low and cover. Let the green beans simmer on low heat for 40 minutes, stirring occasionally.

5. Once the the green beans are tender and appear stewed, add the salt, red pepper flakes and lemon juice. Cover and allow to cook for 5 more minutes before removing from the heat and serving with the vermicelli rice and a plate of fresh veggies such as radishes, bell peppers and jalapenos. Sahtain!