Quick Weeknights · Lebanese
Lubieh B'zeit
Green beans braised until tender in a sauce of tomatoes, garlic, and high quality extra virgin olive oil.
Why This Works
Braising the green beans in a rich emulsion of extra virgin olive oil and tomatoes breaks down the fibers, resulting in a silky, luxurious texture that defines authentic Lebanese comfort food. The final addition of fresh olive oil provides a vibrant, fruity finish that rounds out the savory profile of the garlic and concentrated tomatoes.
The Upgrade
Add a pinch of cinnamon and allspice to the tomato sauce for an authentically traditional depth.
Chef's Secret
Michelin TechniqueThe dish is best served at room temperature, allowing the flavors to meld and the olive oil to emulsify with the tomato juices.
Ingredients
Total time including resting: 40 min
Directions
In a wide saucepan, heat half of the extra virgin olive oil over medium heat until shimmering.
2 minAdd the sliced garlic to the pan, sautéing until fragrant and lightly golden, ensuring they do not scorch.
1 minAdd the green beans to the pan and sauté briefly to coat them thoroughly in the garlic-infused oil.
2 minPour in the crushed tomatoes and water, bringing the mixture to a gentle boil before reducing the heat to low and covering the pan to simmer until the beans reach a tender consistency.
25 minStir in the remaining olive oil, salt, and pepper, then simmer uncovered to allow the sauce to thicken and coat the beans perfectly.
10 minWine Pairing
Vermentino
White Wine
The BottleAntinori Tenuta Guado al Tasso Vermentino
A crisp, aromatic Vermentino captures the essence of the Mediterranean. Its bright citrus notes and light texture perfectly highlight the fresh olive oil and garlic in the braised beans.
Nutrition per Serving
210
calories
3g
protein
12g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Vermicelli Rice
Toasted vermicelli stirred into steamed rice adds a nutty flavor to the savory green beans.
Ingredients
Directions
Melt butter in a heavy-bottomed pot over medium heat.
Add vermicelli and sauté, stirring constantly, until deep golden brown.
Stir in the rinsed rice and coat thoroughly with butter.
Pour in the boiling water and add salt, stirring once to combine.
Reduce heat to low, cover tightly, and simmer for 15 minutes.
Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
Side Dish
Grilled Chicken
Simple pan-seared chicken breast adds the protein needed to make this a hearty dinner.
Ingredients
Directions
Pat chicken breasts dry with paper towels and season evenly on both sides with salt and pepper.
Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place chicken in the pan and sear undisturbed for 5 to 6 minutes until a deep golden crust forms.
Flip the breasts and add butter, garlic, and thyme to the skillet.
Baste the chicken continuously with the foaming butter for 4 to 5 minutes until an internal temperature of 165°F is reached.
Remove from the pan and allow to rest for 5 minutes before slicing.
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