Loubieh b Zeit is one of my simplest yet most versatile side dishes, and I often make it for a big meal with friends and family. Whether you’re serving meat, fish, poultry, or an assortment of other vegetables, these green beans are a tasty complement. Slowly stewed with very few ingredients, the loubieh (flat Italian green beans, sometimes called romano beans) turn juicy and succulent, with a sweet earthiness from the caramelized onions and aromatic allspice. 
MAKES 6 SERVINGS
⅓ cup extra-virgin olive oil
1 large yellow onion, finely diced
1 pound fresh flat Italian green beans (romano beans), rinsed, trimmed, and snapped in half
1 teaspoon sea salt
½ teaspoon ground allspice
Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering. Add the onion and stir to completely coat in the oil. Sauté until the onion begins to soften and turn translucent, then continue to cook, stirring, until caramelized and light brown, 5 to 7 minutes.
Add the green beans and ½ cup of cold water. Season the beans with the salt and toss all the ingredients together. Cover the pot, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes until the beans are fully cooked, tender and juicy, and most of the cooking liquid has been absorbed.
Remove the beans from the heat and sprinkle with the allspice. Serve hot, warm, or at room temperature.
Variation 
For Loubieh b Banadoura, add whole and minced garlic cloves, finely diced tomatoes, and 1 cinnamon stick to the simmering mixture.
taboulie tip! Look for long, fresh, and slender beans that are vibrant green in color which will be more tender in taste.
