I just made this Vegan Lebanese Green Bean Stew Recipe, and I have to tell you—it’s a game-changer! The combination of tender green beans simmered in a rich tomato sauce has completely won me over.
I love how easy it is to make yet so comforting, perfect for a cozy weeknight or a flavorful lunch. Every bite bursts with warmth, tangy lemon, and subtle spices that remind me of classic Middle Eastern flavors.
I can’t wait to share this recipe with you—it’s truly a keeper! You can also enjoy similar dishes like Smoked Salmon Appetizer or a refreshing Smoked Salmon Salad for a seafood twist to your meals.
Ingredients
Here’s everything you’ll need to create this delicious stew. I’ve included tips to make it taste even better.
- 2 lbs fresh or frozen green beans – fresh is ideal, but frozen works in a pinch. I prefer thin French green beans for a tender texture.
- 3 tbsp olive oil – adds richness; use extra virgin for the best flavor.
- 2 large onions, diced – sweet and aromatic; cook until translucent for depth.
- 6 cloves garlic, thinly sliced – boosts the savory notes; don’t skip!
- 2 tomatoes, diced – adds freshness; use ripe tomatoes for sweetness.
- 40 oz tomato sauce or crushed tomatoes – I like crushed tomatoes for a heartier texture.
- Salt to taste – balances the flavors perfectly.
- 1 tsp red pepper flakes – optional, for a subtle kick.
- Juice of 5 lemons – brings brightness and tang to the stew.
Note: This recipe serves 4–5 adults generously.
Vermicelli Rice (to serve with the stew)
- 1 cup long-grain rice
- 2 tbsp vermicelli noodles, broken into small pieces
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- Salt to taste
Note: Rice is optional if you want the stew as a standalone dish.
Variations
Want to experiment with flavors? Here are a few ideas:
- Use coconut oil instead of olive oil for a slightly different aroma.
- Add diced carrots or bell peppers for more veggies and sweetness.
- Swap lemon juice with a splash of pomegranate molasses for a tangy twist.
- Include a pinch of cinnamon or allspice for a warm, Middle Eastern flavor.
- Serve with quinoa or cauliflower rice for a low-carb option.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 40–45 minutes
- Total Time: 55–60 minutes
Equipment You Need
- Large pot – to cook the green beans evenly.
- Wooden spoon – perfect for stirring without scratching.
- Knife and cutting board – for chopping vegetables efficiently.
- Measuring cups and spoons – for precise seasoning.
- Lemon squeezer – makes adding fresh lemon juice easy.
How to Make Vegan Lebanese Green Bean Stew Recipe?
Preparing the Ingredients
Start by washing and trimming the green beans. Dice the onions, slice the garlic, and chop the tomatoes. I like to keep everything ready before heating the pan—it makes the cooking process smooth and stress-free.
Cooking the Aromatics
Heat olive oil in a large pot and add garlic and onions. Sauté until they become fragrant and translucent, about 5 minutes. This step builds the base flavor for the stew, so don’t rush it.
Adding Green Beans and Tomatoes
Add the green beans and diced tomatoes to the pot. Stir to combine, cover, and let cook for 5 minutes. This helps the green beans soften slightly before adding the tomato sauce.
Simmering with Tomato Sauce
Pour in the tomato sauce, stir, reduce the heat to low, and cover the pot. Let it simmer gently for 40 minutes, stirring occasionally. This slow cooking allows the beans to absorb the rich tomato flavors perfectly.
Finishing Touches
Once the beans are tender, stir in salt, red pepper flakes, and lemon juice. Cover and cook for an extra 5 minutes. Taste and adjust seasonings as needed before serving.
Additional Tips for Making this Recipe Better
From my experience, a few small adjustments make a huge difference:
- I always use fresh lemons—they brighten the stew more than bottled juice.
- Letting the stew simmer longer enhances the flavor, so I sometimes cook it an extra 10 minutes.
- I add a dash of olive oil on top before serving—it gives a silky finish.
- Using fresh green beans makes the dish more tender and flavorful.
- I often prepare the rice while the stew simmers—it saves time and keeps everything warm.
How to Serve Vegan Lebanese Green Bean Stew Recipe?
This stew is best served warm with fluffy vermicelli rice. I love garnishing with fresh parsley or a sprinkle of paprika for a pop of color. You can also serve it alongside fresh vegetables like radishes, bell peppers, and jalapeños for a vibrant plate. For a casual meal, scoop the stew onto pita bread—it’s just as delicious cold for lunchboxes!
Nutritional Information
Here’s a quick look at what you get per serving:
- Calories: 180–220
- Protein: 5g
- Carbohydrates: 25g
- Fat: 8g
This makes it a light yet satisfying meal packed with fiber, vitamins, and plant-based protein.
Make Ahead and Storage
Refrigerating: The stew keeps well in an airtight container for up to 4 days. I usually make it in advance for weekday meals.
Freezing: You can freeze the stew in portions for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.
Why You’ll Love This Recipe?
I can’t get enough of this stew, and here’s why:
- It’s incredibly easy to prepare with minimal ingredients. I love how simple it is to recreate Middle Eastern flavors at home.
- The dish is versatile—you can enjoy it with rice, bread, or on its own.
- Perfect for vegan and vegetarian diets, but it also satisfies meat-eaters.
- It’s budget-friendly; most ingredients are pantry staples.
- You can tweak the flavors with spices, lemon, or pomegranate molasses for a personal touch.
This Vegan Lebanese Green Bean Stew is a cozy, flavor-packed dish that brings Middle Eastern comfort straight to your table. Whether you’re making it for a family dinner or prepping for the week, it’s a healthy, hearty, and totally delicious choice. I promise once you try it, it’ll become one of your go-to recipes!
Vegan Lebanese Green Bean Stew Recipe
Ingredients
Method
- Start by washing and trimming the green beans. Dice the onions, slice the garlic, and chop the tomatoes. I like to keep everything ready before heating the pan—it makes the cooking process smooth and stress-free.
- Heat olive oil in a large pot and add garlic and onions. Sauté until they become fragrant and translucent, about 5 minutes. This step builds the base flavor for the stew, so don’t rush it.
- Add the green beans and diced tomatoes to the pot. Stir to combine, cover, and let cook for 5 minutes. This helps the green beans soften slightly before adding the tomato sauce.
- Pour in the tomato sauce, stir, reduce the heat to low, and cover the pot. Let it simmer gently for 40 minutes, stirring occasionally. This slow cooking allows the beans to absorb the rich tomato flavors perfectly.
- Once the beans are tender, stir in salt, red pepper flakes, and lemon juice. Cover and cook for an extra 5 minutes. Taste and adjust seasonings as needed before serving.
Notes
- I always use fresh lemons—they brighten the stew more than bottled juice.
- Letting the stew simmer longer enhances the flavor, so I sometimes cook it an extra 10 minutes.
- I add a dash of olive oil on top before serving—it gives a silky finish.
- Using fresh green beans makes the dish more tender and flavorful.
- I often prepare the rice while the stew simmers—it saves time and keeps everything warm.
