Fasoolya Khadra Bi'Zeyt
Green Beans Braised in Olive Oil
Fasoolya khadra bi zeyt is a Palestinian summer dish of fresh green beans braised slowly with onions, garlic, and tomatoes in a generous amount of olive oil until the beans turn soft and yielding. Lemon and parsley keep it bright, and it belongs to the wider family of Levantine bi zeyt dishes, the vegetable braises cooked in olive oil and traditionally served at room temperature. It is vegan and unfussy, the kind of thing that tastes even better the day after you make it, once the flavors have had time to settle.
Method
Wash and trim the ends off the green beans. Finely dice the tomatoes and set aside.
Warm 1 tablespoon olive oil in a large pot or deep skillet over medium heat. Add the thinly sliced onion and saute until soft and translucent, about 5-7 minutes.
Add the minced garlic and cook until fragrant, about 2 minutes.
Add the diced tomatoes and green beans, stirring to combine.
Pour in about half of the lemon juice, cover, and simmer over low heat until the beans are tender and the sauce has thickened, about 45 minutes.
Season with salt and pepper, stir in the remaining lemon juice, and scatter the chopped parsley over the top. Serve warm or at room temperature with a drizzle of olive oil.
Cook’s notes
- Out of season, frozen green beans and canned tomatoes both work well.
- Like most bi zeyt dishes, it tastes better the next day, so consider making it ahead.
- Serve with warm pita and rice for a full meal.
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