Braised Green Beans – Mediterranean Style

Braised green beans with tomatoes and garlic is a beloved dish across the Middle East — simple, comforting, and full of deep flavor. Traditionally, it’s made with lamb, but my version skips the meat and still delivers all the rich, savory goodness.

I always think of My Big Fat Greek Wedding when I make this — “What do you mean, no meat?” That was my husband’s reaction too (he’s a lamb lover!). But he came around quickly after tasting this hearty, satisfying version. It’s similar to my bamia with lamb recipe, but here we swap the okra for green beans and let the slow braise do the magic.

Ingredients for Braised Green Beans

• Green Beans: Washed, trimmed, and cut into one-inch pieces, green beans take center stage, offering a crisp and vibrant texture to the dish.
• Cherry Tomatoes: Bursting with freshness, a pound of cherry tomatoes (or 2 cans of diced tomatoes) infuses a juicy and sweet element, balancing the earthiness of the green beans.
• Onion: Large onions, chopped to perfection, add a savory and aromatic foundation, creating depth and complexity in the braising process.
• Garlic: Sliced and minced garlic cloves lend a pungent and robust flavor. The combination of sliced and minced garlic ensures a nuanced garlic experience throughout.
• Olive Oil: A quarter-cup of olive oil provides a luxurious and smooth base, enveloping the green beans in richness as they braise to perfection.
• Spice Blend: A harmonious blend of cumin, coriander, turmeric, chili flakes, black pepper, and salt brings a symphony of flavors. Cumin and coriander provide warmth, turmeric adds earthy notes, chili flakes bring a touch of heat, while black pepper and salt elevate the overall seasoning.

How to Prepare Green Beans for Braising

There are many ways to prepare green beans, but this method is my go-to — it’s quicker and just as flavorful. To start, wash the green beans (called fasolia khadra in Arabic), then trim off the top and bottom tips. Cut them into smaller pieces, about one inch in length.

There’s no need to blanch them beforehand — the green beans will slowly cook with the tomatoes and garlic until they’re tender and full of flavor.

Recipe Tips for Braised Green Beans

• Garlic & Onion Intensity: This dish fully embraces bold aromatics. You’ll use sliced garlic (8 cloves) early in the cooking process alongside onions for depth, then minced garlic (another 8 cloves) at the end to preserve that fresh, aromatic garlic punch. It’s garlicky in the best way!
•  Tomato Choices: Fresh cherry tomatoes straight from the garden bring natural sweetness and acidity. If they’re out of season, canned tomatoes work beautifully — just adjust the quantity. Gently smash the tomatoes with a potato masher before adding to release their juices and enrich the braising liquid. This step helps infuse the dish with a fresh, full-bodied tomato flavor.
•  Liquid & Sauce Control: Start with 1 cup of water to control sauce consistency. For a richer flavor, you can substitute with chicken or lamb broth. Want it saucier? Add more liquid gradually, and if you do, stir in a small spoonful of tomato paste to keep that vibrant tomato essence.

How to Serve Braised Green Beans:

Braised green beans are incredibly versatile — perfect as both a main and a side. For a heartier meal, serve them over a bed of rice vermicelli, which soaks up the rich tomato-garlic sauce beautifully. You can also try pairing them with Greek lemon rice or Yemeni-style rice for a delicious twist.

This plant-based dish is packed with flavor and makes a satisfying vegan or vegetarian dinner on its own. Or, serve it as a side alongside roasted chicken, lamb, or grilled fish to complement richer proteins.

Whether you keep it traditional or get creative, these braised green beans will bring depth and warmth to any meal