Lubiyeh or Lubieh (Lebanese Green Bean Main Dish)

This is an old family recipe, so I hope I do it justice (although it’s super simple). If you’re doing it as a side, you can use a very small amount of lamb. For that purpose, you can usually buy lamb neck bones in the meat section. For a main dish, I like to use LOTS of lamb, either butchering a boneless leg or using several lamb chops (not the pricey kind) and bony cuts. You can also use beef, or a combination.

2-ish lbs of lamb and/or beef, including some bony cuts
2-ish lbs green beans, whatever is fresh: green beans, pole beans, purple beans (which I used this last time: THANK you Renee Barbara!)
1 large onion, chopped, or more
3 or 4 garlic cloves, minced, or more
water or chicken stock
3 large cans tomato sauce (can substitute 1 or more cans petite diced tomatoes)

In a large hot pan with some oil, sear the lamb, in batches, until all sides are really crispy and brown. Return all lamb to the pot and drain any really excess oil.
Add all the tomato proucts and bring to a boil briefly, then reduce heat to simmer. Add onions and garlic and simmer for about 1/2 hour. Add water and/or chicken stock if necessary to cover all meat. Add green beans (and more water to cover if necessary) and simmer until done…I have no idea how long…depends on how cooked you like your beans. At least another half hour. Serve over rice. If you’re totally untraditional (Lebanese cousins pls close your eyes now), this is also good over pasta. This is not a thick sauce, but a delicious, soupy sauce, so serving in a bowl can be a good idea.

Had this once in London at one of the ubiquitous Arabic places on Edgeware road near all the embassies…unfortunately it was a vegetarian version and I think the lamb really adds a lovely unctous smoothness. Not to mention protein!

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