Lobia is the kind of dish that quietly feeds generations. Green beans simmer slowly in a tomato-based sauce until tender, absorbing flavor with patience rather than force. It’s not rushed food it’s food that sits on the stove, fills the kitchen with warmth, and tastes better once it’s had time to settle.
Across Middle Eastern and Mediterranean kitchens, lobia is often served as a main dish, not a side. It’s eaten warm or at room temperature, sometimes with bread, sometimes alongside rice, and often shared. The simplicity is intentional. Green beans grow easily, store well, and become something deeply satisfying when cooked gently.
In the Let’s Veg lifestyle, lobia represents vegetables as real food not decoration. This is a dish where vegetables are the structure of the meal, carrying flavor, nourishment, and tradition all on their own.
Lobia - Green Beans in Tomato Sauce
Ingredients
Equipment
Cooking Instructions
- Heat olive oil in a wide pot over medium heat.
- Add onion and a pinch of salt.
- Cook 6-8 minutes, until soft and lightly golden.
- Add garlic and cook 30 seconds.
- Add Green Beans
- Stir in green beans and toss to coat with oil.
- Simmer
- Add crushed tomatoes, water or broth, salt, and pepper.
- Bring to a gentle boil, then reduce heat.
- Cover and simmer 35-45 minutes, until beans are very tender and sauce thickens.
- Taste and adjust seasoning.
- Finish with lemon juice if desired.
- Serve warm or at room temperature with bread or rice.