Romano Beans with Tomatoes (Loubieh bil Zeit)

Romano Beans with Tomatoes
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Romano Beans with Tomatoes (Loubieh bil Zeit) : Lebanon has an old tradition of high quality olive oil production, which is used to braise vegetables in a number of traditional Ramadan dish.


  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1/2 small white onion, minced
  • 1 C. tomato paste
  • 1 mature tomato vine, chopped and chopped roughly
  • 1 lb of small novel or green beans, cut and cut in two
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons. Finely sliced parsley


  1. Heat the oil in a 4-QT. Superior pan.
  2. Cook the garlic and onion up to the soft, 4-6 minutes. Add a tomato paste; Cook for 2 minutes. Add tomato and 1/2 cup of water; Bake until the tomato is decomposed, 6-8 minutes.
  3. Add beans, salt, pepper and 3/4 cup of water and reduce heat to medium; Cook, covered until the beans are very tender, 20-25 minutes. Garnish with parsley.