Vegetable Side Dish
Fasolia bi Zait: Lebanese Green Beans with Tomatoes and Garlic
Original name: Fasolia bi Zait with Tomatoes and Garlic
About this dish
Fasolia bi zait is the Lebanese table's quiet hero: green beans slow-braised in olive oil with tomatoes, garlic, and a whisper of cinnamon until silky and sweet. The name literally means 'beans in oil,' and the dish is a staple of Lebanon's meatless kitchen, often cooked during Lent and Orthodox fasting seasons.
Unlike quick sautéed green beans, this version coaxes deep flavor from humble ingredients, making it a perfect side or light main with warm pita and a spoonful of tahini sauce.
Ingredients
UK and US measurements are both included for every recipe.
Fresh green beans
vegetable700 g
Imperial measurement: 1.5 lb
Ripe tomatoes, diced
vegetable500 g
Imperial measurement: 4 medium
Yellow onion, finely diced
vegetable1 medium (150 g)
Imperial measurement: 1 medium
Garlic cloves, minced
herb4 cloves
Extra-virgin olive oil
fat60 ml
Imperial measurement: 1/4 cup
Ground cinnamon
spice1/2 tsp
Ground allspice
spice1/4 tsp
Sea salt
seasoning1 tsp
Freshly ground black pepper
seasoning1/4 tsp
Water or vegetable broth
liquid180 ml
Imperial measurement: 3/4 cup
Fresh flat-leaf parsley, chopped (for garnish)
herb15 g
Imperial measurement: 1/4 cup
Method
Prepare the vegetables
10 minutesRinse the green beans and trim the stem ends. If they are thick, snap them in half. Dice the onion, mince the garlic, and roughly chop the tomatoes.
Sauté the aromatics
6 minutesIn a large pot, warm the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add tomatoes and spices
5 minutesAdd the diced tomatoes, cinnamon, allspice, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and release their juices, about 5 minutes.
Braise the green beans
25 minutesAdd the green beans and toss to coat. Pour in the water or broth, cover, and reduce heat to low. Simmer gently until the beans are very tender and the sauce is thickened, 20–25 minutes. Stir once or twice.
Finish and rest
5 minutesTaste and adjust salt and pepper. If the mixture looks dry, add a splash of water. Remove from heat and let rest for 5 minutes. Garnish with parsley before serving.
Equipment
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Nutrition facts
Tips
- For the most authentic flavor, use a generous amount of good extra-virgin olive oil—this is not a dish to skimp on.
- Slow braising is key: let the beans cook until they are completely tender and the tomatoes have melted into a sweet, jammy sauce.
- Leftovers taste even better the next day.
- Store.
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve with a drizzle of tahini sauce or a squeeze of lemon to brighten the flavors.
Serving suggestions
- Serve warm or at room temperature as part of a mezze spread with hummus, tabbouleh, and warm pita.
- Pair with Lebanese rice pilaf (riz a la'ah) or vermicelli rice for a complete meal.
- Top with toasted pine nuts or slivered almonds for extra texture.
- Enjoy as a light main course with a side of labneh and olives.
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Recipe by
Sami Haddad
Specialises in Lebanese cuisineSami makes hummus with so much tahini it's basically a dessert. He is a chickpea champion.
Describe yourself in three words: Creamy, tahini-heavy, chickpea lover.