Loubyeah otah (Green Bean Casserole)

I served this dish with the chicken tagine with honey and dates and the couscous with almonds and pomegranate

I needed a vegetable accompaniment and for this I went straight to Whispers from a Lebanese Kitchen by Nouha Taouk.  Nouha’s family are Australians of Lebanese origin who live in Dulwich Hill, Sydney.  The book is a record of Nouha’s family recipes.  I chose this book because it is full of vegetarian options and I found exactly what I needed.

The recipe called for a kilogram of beans.  As I only wanted it as a side dish for 6, I decided to halve the recipe but I will give the full amount as Nouha suggests it is ideal served as a main dish with rice or egg noodles.


  • 1kg green beans
  • 6 garlic cloves (This is a bit strange; 3 cloves are sliced and the other 3 are left whole.  I don’t know why.)
  • olive oil
  • 2 brown onions, chopped
  • salt
  • 1 long red chilli, seeded and chopped
  • 3 tomatoes, blanched, peeled and diced (or tinned tomatoes)
  • ½ tsp ground cumin

  1. Trim the beans.
  2. Heat oil in a pan over medium heat and cook the onion until it is golden.
  3. Add the chopped garlic (3 cloves) and cook for 3 minutes.
  4. Add the beans, salt and chilli and cook, without stirring, for 5 minutes.  (The recipe doesn’t say why we need to do this but I did anyway.)
  5. After the 5 minutes, stir to combine the beans and the onion and add up to ½ cup of water.
  6. Cover with lid, reduce to a low heat and simmer for 50 minutes.
  7. Add the tomatoes, the whole garlic cloves and cumin and cook for a further 10 minutes.

The garlic was rather confusing as you end up with large cloves in the final dish.  I followed the recipe so three of my guests got a pleasant (or unpleasant) surprise.


1 thought on “Loubyeah otah (Green Bean Casserole)

  1. Pingback: Chicken Tagine with Dates and Honey | Passion Fruit Garden

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