Description
Vegan Lebanese Green Bean Stew, also known as Loubyeh w Riz, is a comforting dish featuring tender green beans in a tangy tomato sauce with garlic and onion, traditionally served over vermicelli rice. This naturally vegan and gluten-free recipe is easy to make and packed with flavor.
Ingredients
- 2 lbs fresh or frozen green beans (preferably thin French green beans)
- 3 tbsp olive oil
- 2 large onions, diced
- 6 cloves garlic, thinly sliced
- 2 tomatoes, diced
- 40 oz tomato sauce or crushed tomatoes
- Salt to taste
- 1 tsp red pepper flakes
- 5 lemons, juiced
- Prepared vermicelli rice (separate recipe)
Instructions
- Prepare the vermicelli rice according to your preferred recipe.
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sliced garlic. Cook until fragrant and translucent, about 5 minutes.
- Add the green beans and diced tomatoes to the pot. Cover and cook for 5 minutes, stirring once halfway through.
- Pour in the tomato sauce and stir to coat all ingredients. Reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally, until the green beans are tender.
- Stir in salt, red pepper flakes, and fresh lemon juice. Cover and cook for 5 more minutes to allow the flavors to meld.
- Serve the Lebanese green bean stew over vermicelli rice. Accompany with fresh vegetables like radishes, bell peppers, and jalapeños if desired.
Notes
- This stew tastes even better the next day as flavors deepen.
- Traditional Lebanese recipes often use flat, wide green beans, but thin French green beans are a good alternative.
- The fresh lemon juice is crucial for the dish’s bright flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving (stew only)
- Calories: 245
- Sugar: N/A
- Sodium: N/A
- Fat: 8.2 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35.5 g
- Fiber: N/A
- Protein: 7.1 g
- Cholesterol: N/A
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