Loubyeh w Riz

This colorful Vegan Lebanese Green Bean Stew has been a mainstay in my plant-based Mediterranean cooking adventures, bringing comfort and warmth to my dinner table all year round. The zesty tomato sauce perfectly complements the soft green beans, making a dish that's both fulfilling and incredibly tasty.

I stumbled upon Loubyeh w Riz while digging into my Lebanese roots through food. What started as simple interest quickly turned into a weekly must-have in our house, with my doubtful partner now asking for it often, particularly with a big squeeze of fresh lemon on top.

• Tomato sauce Creates thickness and depth in the stew
• Olive oil Go for real extra virgin stuff to build the best flavor base
• Onions Form the tasty foundation that makes this stew special
• Fresh tomatoes They give nice chunks that work against the soft beans
• Fresh lemon juice The key bright tang that makes everything pop
• Garlic Real cloves add complexity you just can't get from powder
• Fresh or frozen green beans Thin French ones cook faster but traditional Lebanese dishes use flat wide ones
• Red pepper flakes Gives a gentle heat that grows with each spoonful
• Salt Pulls all flavors together and makes everything taste better

Delicious Vegan Lebanese Green Bean Stew Steps

Build the flavor foundation

Heat olive oil in a big pot over medium heat until it's shiny. Throw in chopped onions and sliced garlic, cooking about 5 minutes until they turn see-through and smell amazing. This sets up all the flavor for your whole dish.

Cook the green beans

Add green beans and diced tomatoes to your onion mix. Put the lid on to keep the steam in and cook for 5 minutes, stirring once in the middle. The beans will start looking brighter as they begin to soften.

Make the rice foundation

Start your vermicelli rice using whatever method you like best. The little toasted noodles give a nutty taste that works great with the tangy stew on top.

Let the stew simmer

Pour tomato sauce in, mix everything well so it's all coated, then turn the heat to low. Cover and let it bubble gently for 40 minutes, stirring now and then so nothing sticks. During this time, the beans soak up all the flavors while getting perfectly tender.

Add the finishing touches

When beans are soft, mix in salt, red pepper flakes, and fresh lemon juice. The lemon really changes everything, cutting through the rich tomato. Cover and cook 5 more minutes so all flavors can mix together completely.

Serve it up right

Spoon the bright stew over your vermicelli rice and add some fresh veggies like radishes, bell peppers, and jalapeños for crunch and extra vitamins.

Fresh lemon juice truly makes this dish special. I can still picture my grandma squeezing lemons with her worn hands, always saying that stuff from a bottle just wouldn't do. She nailed it. The fresh citrus zing turns this stew from just okay to absolutely fantastic, cutting through the rich tomato base perfectly.

Tasty Side Dish Ideas

Lebanese food is all about dishes that work together for a full meal experience. Try this stew with some fresh pita bread to scoop up all that yummy sauce. A basic cucumber and tomato mix with lemon and olive oil gives a cool contrast to the warm stew. For a real treat, add some hummus, baba ganoush, and tabbouleh to make a spread that'll take everyone straight to Mediterranean shores.

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Early Prep And Keeping Leftovers

This stew works great for planning meals ahead since it actually gets better over time. Keep it in a sealed container in your fridge for up to 5 days, letting all those flavors mix and deepen. When you want to eat it again, warm it slowly on the stove with a little splash of water if it seems too thick. If you want to save it longer, freeze portions in safe containers for up to 3 months. I think it's best to freeze the stew by itself and make fresh rice when you're ready to eat it.

The Story Behind The Dish

Loubyeh w Riz shows what Lebanese home cooking is all about. This simple dish proves how Lebanese cooks turn basic ingredients into amazing meals through time and skill. Usually made in summer when green beans grow everywhere, this stew has kept families fed for many generations. In Lebanese homes, you'll often see this pot sitting in the middle of the table during family get-togethers, with everyone reaching in and sharing bread in true Mediterranean style.

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Frequently Asked Questions

→ Which type of green beans are best for this dish?

Traditional recipes use wide, flat green beans, but thin French-style green beans (haricots verts) work great too! Both fresh and frozen beans make this dish simple to enjoy year-round.

→ Can I cook it ahead of time?

Absolutely! This dish tastes even better after resting. The flavors deepen after a day or two in the fridge. Just gently reheat it on the stove and cook up fresh vermicelli rice right before serving.

→ How do I make vermicelli rice?

To make vermicelli rice, toast broken vermicelli pasta in butter or oil until it turns golden, then simmer it together with rice and water. The result is a nutty, aromatic rice that's the perfect match for the green bean stew.

→ Is this dish always a vegan option?

Many traditional versions are naturally vegan, especially during Lebanese fasting periods when meat and animal products are avoided. Some variations might include meat, but the vegan style is just as authentic and hearty.

→ What sides go well with this?

Fresh veggies like radishes, crunchy bell peppers, and even spicy jalapeños are commonly served. You could add a light salad with lemon-olive oil dressing or some pickled veggies to round out the meal.

→ Can I use less lemon juice?

The tanginess from the lemon is a signature flavor of this dish, but you can dial it back. Start smaller with 3 lemons and taste as you go before adding more. Adjust it to suit what you like best.