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Vegan Lebanese Green Bean Stew Recipe
Ash Tyrrell

Vegan Lebanese Green Bean Stew Recipe

I just made this Vegan Lebanese Green Bean Stew, 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
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.