Sep 08, 2011, Updated Sep 29, 2023
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Lebanese green bean stew (yahneh or lubieh) is even better on day two, so it’s a perfect make-ahead traditional Lebanese recipe. Also works great with leftover roast. Serve with Lebanese rice, the recipe is here.
This post comes to us from my sister Peggy, our Lebanese green bean stew yahnieh-maker extraordinaire…
As the youngest of five in a Lebanese family, you get used to a certain amount of teasing especially when you have three older brothers and a precocious elder sister. There are earlier stories of my childhood affinity for a certain pair of white snow boots, or hiding a full dinner plate under a table in a different room, that will not be recounted here. Just because we’re now all in our 40s doesn’t mean the teasing has come to an end. Of late, the siblings have taken to teasing me about my love of this dish, yahneh, even as they eat every last bit of it when it’s on their plates. Sure, it’s a dish usually made with leftovers, more an afterthought than a direct destination, but it’s delicious nonetheless.
Our Yahneh history.
Lebanese green bean stew, Yahneh, is a peasant dish and one that my father loved dearly. His mother made it regularly and must have made it with peas, something my own mother never did, but that fact didn’t stop him from asking every time, when I told him I was making it in my Chicago kitchen, “Are you making it with peas or beans?” I’ve never once had this dish with peas but I would always respond, “Green beans this time, Dad.”
I do it My Way…
I’ve been the recipient of family ire for using leftover prime rib or tenderloin to make the yahneh, as evidently some believe such luscious cuts of meat have higher purposes. But it must have been one of these preparations that started to turn the corner of some of them because last winter we received a text message from our oldest brother, Tom, requesting the recipe for yahneh. The great irony of it all was that the one who teased me the most about loving this dish was my sweet sister Maureen. And when the request came in from Tom for the recipe, who was the first one running to her laptop to type out the recipe? You guessed it, Maureen.
Lebanese Green Bean Stew
- 3 lb Chuck roast
- 2 tablepoons extra virgin olive oil
- 1/2 teaspoon salt
- Few grinds Black pepper
- 1/2 pound button (or your favorite) mushrooms, sliced
- 1 medium yellow onion, diced
- 1/2 teaspoon ground cinnamon
- 2 28 oz. cans tomato sauce
- 28 oz. water
- 1 pound green beans, trimmed
- Trim and cut the roast into 1- to 2-inch stew pieces.
- In a 4 quart pan, over medium-high heat, heat the oil. Pat the meat dry and season with salt and pepper. Brown and caramelize the meat in batches, removing the meat as it is finished.
- Over medium heat, add the mushrooms to the pot. Season lightly with salt and pepper. Saute until slightly caramelized and soft, scraping up the fond, or browned bits, from the bottom of the pan.
- Add the onions, season lightly with salt and pepper, and sauté until soft and translucent.
- Add the meat and the cinnamon. Mix well and add the tomato sauce and the water. Cover, bring to a boil, then reduce to a simmer and cook for one hour.
- Add the beans and cook until the beans are soft, about 15 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.