There’s a good reason why green beans and tomatoes grow side by side in the garden — they were simply meant for each other! Their flavours come together beautifully in this simple, delicious Middle Eastern dish that celebrates the goodness of fresh, humble ingredients.
Fasoolia bil Zeit is one of those home-style dishes that reminds me that sometimes the simplest recipes are the best. Tender green beans are slowly cooked with onions, ripe tomatoes, a generous drizzle of olive oil, and a blend of warm Middle Eastern spices until everything comes together in the most delicious way.
And today, I’m using green beans I grew right in my own garden, which makes this dish even more special! 🌿
This recipe is naturally vegetarian, full of flavour, and so easy to make that you hardly need a recipe at all. Enjoy it warm or at room temperature with fresh pita bread, cured olives, and a squeeze of lemon juice if you like.
I hope you give this simple, wholesome dish a try and love it as much as I do!
Ingredients
- 350 g fresh green beans
- Olive oil, enough to generously coat the bottom of your pan
- 1 medium onion, finely diced
- 1 large ripe tomato, peeled and chopped
- Salt, to taste
- 7-spice blend, to taste
- Black pepper, to taste
- A pinch of cinnamon
- A pinch of cumin
Instructions
- Prepare the green beans. Wash the green beans, trim both ends, remove any strings if needed, and cut into approximately ½-inch pieces.
- Sauté the onions. Add enough olive oil to cover the bottom of a pan. Add the diced onion while the oil is still cold, then gradually bring the heat up. Sauté over medium-low heat until the onions are soft and translucent.
- Add the green beans. Stir in the green beans, making sure they are well coated with the olive oil and onions. Cook uncovered over low heat while you peel and chop the tomato.
- Add the tomatoes and spices. Stir in the chopped tomato, then season with salt, 7-spice, black pepper, cinnamon, and cumin. I like to add just a little of each and adjust to taste.
- Cover and cook. Cover the pan and let everything simmer over low heat until the green beans are tender, stirring occasionally. The tomatoes will release their juices, allowing the beans to cook gently in their own delicious sauce.
- Add water if needed. If your tomato isn’t very ripe or juicy and the beans need more liquid to finish cooking, add a small splash of water.
- Reduce the juices. Once the green beans are tender, remove the lid and increase the heat to medium. Let any excess liquid evaporate until the olive oil and tomato juices come together into a lovely, flavourful coating.
- Serve and enjoy! Serve warm or at room temperature with fresh pita bread, cured olives, and a squeeze of fresh lemon juice, if desired.
A little tip: Don’t skimp on the olive oil — it’s an essential part of this dish and helps bring all those beautiful flavours together.
Simple ingredients, garden-fresh goodness, and a taste of home. Sahtein!