Green beans with tomato and olive oil

These Middle Eastern green beans with tomato and olive oil—also known as loubieh bi zeit—are as simple to make as they are satisfying to eat. Don’t let the short ingredient list fool you: their flavor is anything but basic.

If you’re ready to cook, feel free to jump to the recipe 😋. Otherwise, stick around to learn why this humble dish deserves a spot in your rotation.

Steam-Frying, the key to great green beans

Steam-frying might sound fancy, but it’s delightfully easy. You start by giving your veggies a quick sauté in a bit of oil, then pop a lid on the pan so they steam and sizzle at the same time.

Steam frying coaxes out deep, bold flavors while keeping vegetables crisp-tender and vibrant. Think of it as the secret handshake between browning and steaming: flavorful, fast, with just enough technique to make it feel intentional—even if it’s something you pulled together on the fly.

What’s so delicious about it?

• Steam-frying creates something entirely different from a typical pan-fry. You won’t get deep browning or a crispy edge. Instead, the green beans turn tender with a soft al dente bite and a whisper of caramelization—just enough to deepen the flavor without overpowering the dish.
• It’s also wonderfully low-effort. No need to stand over the stove working in batches to get the perfect sear—because here, uniform crispiness isn’t the goal.
• Since it’s a relatively low-heat frying application, you can use extra virgin olive oil without worrying about it scorching.

Helpful hints to get green beans with tomato just right:

• Don’t skimp on the oil! Think about the amount of extra virgin olive oil you’d use if you were dressing a salad. It’s the key to a rich flavor and glorious texture (I mean, it’s in the name, loubieh bi zeit—the oil is essential).
• If you’re after truly granny-style Middle Eastern green beans with tomato, feel free to steam them for a little (or a lot) longer than the recipe suggests. This recipe as-is will give them a perfect amount of bite if you’re looking for more al dente beans.
• If you have quality in-season fresh tomatoes, feel free to use 1 3/4 cups fresh here instead of diced. Add them a little earlier in the process, when the green beans are almost done steaming (this gives them a chance to soften more). I love this recipe with canned tomatoes, but it’s wonderful either way.
• Read the note below the recipe to learn how to use frozen green beans here.
• If you’re looking for more of a green bean stew, try my flat bean stew instead.

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