• 2 tbsp olive oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 300 g green beans
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 spicy red pepper, minced
  • 1 can of peeled tomatoes

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

Green beans are called lubiyeh in Arabic, and are most often stewed with tomatoes like in this recipe. The basic idea is to saute the onions and garlic and then braise green beans with tomatoes. This recipe goes well with lamb and a Lebanese flatbread with houmus. 

Total votes: 578


  • Heat olive oil over medium high heat. Add the onion and sauté for 3 minutes. Add garlic and continue to sauté for 2 minutes.
  • Add the green beans, cumin, cinnamon, red pepper and tomatoes and mix together.
  • Bring to a boil, then cover and turn the heat down to low. Simmer for 20 minutes, or until green beans are tender, stirring occasionally. 

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