These Lebanese green beans are a bright, modern interpretation of a classic Levantine side. Tender green beans are coated in a garlicky walnut and pine nut sauce, then served atop creamy labneh with a hint of lemon zest. The result is a simple, textured side dish with bold Middle Eastern flavors that pairs beautifully with grilled meats, flatbread, or a mezze spread.
If you know loubieh b’zeit, you’re familiar with the traditional Lebanese method of cooking green beans slowly with tomatoes, garlic, and olive oil. This recipe keeps the essence of that dish but takes a different route: instead of stewing the beans until soft, we barely cook them to preserve a tender-crisp texture and vivid green color, then coat them in a nut-forward sauce that echoes pesto.
Quickly blanched beans retain their snap and color, while a walnut and pine nut mixture adds richness and an irresistible savory bite. Fresh garlic is central to the sauce, and a smear of labneh on the serving plate gives a tangy, creamy contrast. A final grating of lemon zest brightens the whole dish.
Table of Contents
- Green bean choices
- Ingredient Notes and Substitutions
- How to Make Green Beans with Walnuts
- Recommended Tools
- Serving Suggestions
- Frequently Asked Questions
- Lebanese Green Beans with Walnuts (Loubieh B’Joz) Recipe
Walnuts lend an earthy richness while pine nuts contribute a buttery nuance. Garlic gives the sauce its savory backbone. Serve this on a bed of labneh — or a thick Greek yogurt — so each bite has a cool, tangy counterpoint. Lemon zest at the end lifts the flavors, making the dish feel fresh and balanced.
This green bean preparation works well alongside grilled meats or roasted chicken, and it’s also excellent spread over warm flatbread so you can scoop up every bit of the nutty sauce. It’s a versatile, flavorful addition to any Mediterranean-inspired meal.
Tip From Kevin
Green bean choices
Choose fresh, firm green beans with a bright green hue and a clean snap for the best result. French haricots verts are thinner and cook quickly for a delicate texture; standard green beans have more body and hold up well in a dressed salad. If fresh beans aren’t available, use frozen green beans and cook them just until tender to avoid a soft, mushy finish. Canned beans will work in a pinch but will be much softer and less vibrant.
Ingredient Notes and Substitutions
(See the recipe card below for full ingredient amounts and the complete method)
- Green Beans: Fresh beans provide the best texture; flat Italian or Romano beans are traditional alternatives in some Lebanese kitchens.
- Walnuts: The core flavor of this sauce. Use raw or lightly toasted walnuts depending on how toasty you want the finished dish.
- Pine Nuts: Add a delicate, buttery layer. If unavailable, increase the walnuts or substitute toasted almonds for a similar richness.
- Garlic: Fresh cloves are crucial for the garlicky punch in the walnut sauce.
- Red Pepper Flakes: Provide mild heat; omit or reduce for a milder dish.
- Labneh: Thick, tangy, and ideal as a base. Greek yogurt is a convenient substitute if you don’t have labneh on hand.
How to Make Green Beans with Walnuts
- Blanch the beans: Bring a large pot of water to a boil, salt it, and cook trimmed green beans for about 5 minutes until tender-crisp and bright green. Drain and let cool briefly.
- Prepare the walnut sauce: In a food processor combine walnuts, pine nuts, garlic, salt, and red pepper flakes. Pulse until finely chopped, then stream in olive oil until you achieve a thick, pesto-like texture. Avoid over-processing; a bit of texture is desirable.
- Toss and serve: Toss the cooled green beans with the walnut mixture so they’re evenly coated. Spread labneh or thick yogurt on a platter, mound the dressed beans on top, and finish with fresh lemon zest.
Recommended Tools
- Large pot: For blanching the green beans quickly and evenly.
- Food processor: For making the walnut and pine nut sauce with the ideal texture.
- Wide serving platter: Best for spreading labneh and arranging the beans for serving.
Serving Suggestions
Enjoy these green beans as a bright side dish or as part of a larger mezze. They pair especially well with grilled beef or lamb and complement roasted or citrus-marinated chicken. Serve with warm flatbread to scoop up the saucy bits, or include them alongside other Middle Eastern dishes for a shared meal.
Frequently Asked Questions
Do not overcook them. About five minutes in boiling salted water yields tender beans with a vibrant color. Drain promptly and let the beans cool slightly before tossing with the sauce.
Aim for a coarse, pesto-like consistency. The nuts should be finely chopped enough to coat the beans but still retain some texture. Add olive oil gradually and stop when the sauce clings to the nuts rather than becoming a thin purée.
Allow the beans to cool slightly. If they are piping hot, the sauce can loosen and become oily. Warm or room-temperature beans distribute the sauce better and keep the texture balanced.
Lebanese Green Beans with Walnuts (Loubieh B’Joz)
Ingredients
- 2 lbs fresh green beans, trimmed
- 1 cup walnuts
- 1/4 cup pine nuts
- 6 cloves garlic
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
Serving
- Labneh or Greek yogurt
- Lemon zest, for finishing
Instructions
- Boil the trimmed green beans in salted water for about 5 minutes until tender but still bright green. Drain and let cool slightly.
- In a food processor, pulse the walnuts, pine nuts, garlic, salt, and red pepper flakes until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture reaches a coarse, pesto-like texture.
- Toss the cooked green beans with the walnut sauce until well coated. Spread a layer of labneh or Greek yogurt on a serving plate, pile the dressed green beans on top, and finish with a sprinkle of lemon zest. Serve warm or at room temperature.
Nutrition
The nutrition information is an estimate and should not replace professional dietary advice.
