This hearty Assyrian (Iraqi) lobia recipe is made with tender long beans (lobia) simmered in a savory tomato-based sauce with onions, garlic, and warm spices. It's simple, comforting, and packed with flavor! Serve lobia with white rice or vermicelli rice.
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Lobia is a simple Middle Eastern stew that I grew up eating. Assyrians make a variety of stews, which we call shirwa. They're prepared in much the same way, with a protein such as beef, lamb, or occasionally chicken, along with a vegetable. Some of our favorites include turnip stew (shalgam), green bean stew (fasolia), and okra stew (bamya). Shirwa is traditionally served over rice, making these simple stews hearty and satisfying meals.
This recipe is especially nostalgic for me because it brought back memories of Mom's lobia. My sister found these shorter beans, marked as Chinese beans, at an Assyrian market in Chicago. Since they reminded her of the beans Mom used to make lobia in Iraq, she surprised me with them. They were perfect in this recipe and tasted just as delicious as I remembered.
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🔖 Ingredients & Substitutions
- Lobia: There are several types of beans that can be used to make lobia. Depending on what's available, you can use fresh long beans, yard-long beans, Chinese long beans, snake beans, or black-eyed peas.
- Meat: Stew meat with bones (beef or lamb).
- Veggies: Yellow onion, garlic, and a medium tomato.
- Oil: Avocado oil for sautéing the onions and garlic. May substitute olive oil or vegetable oil.
- Tomato Paste: A six-ounce can of tomato paste for the stew.
- Spices: Salt, paprika, and cayenne pepper (optional).
- Lemon Juice: Lemon juice to add acidity to the stew.
🥣 How to Make Lobia
Step 1: Wash long beans, then trim ends and slice each into 2 to 3 pieces, depending on length.
Step 2: Slice meat into 3" pieces and place in a Dutch oven. Add 6 cups of water and bring to a boil. Cover and simmer over low heat for 45 minutes. Skim any scum from the surface, then drain broth through a fine-mesh strainer and set aside.
Step 3: Heat oil in the pot, add chopped onions, and sauté until softened. Stir in garlic, paprika, and cayenne pepper, and cook for another 1-2 minutes. Add tomato paste and cook for 1 minute, stirring frequently.
Step 4: Add 5 cups of reserved broth and stir until tomato paste dissolves. Add chopped tomato and beans, then season with salt and lemon juice. Cover and simmer for 40 minutes, or until the meat and beans are tender.
🍽 Serving Suggestions
Serve lobia over basmati or vermicelli rice with torshi and a platter of fresh herbs, including basil, cilantro, mint, and Italian parsley. Green onions and radishes are also delicious alongside the stew. If you are watching your carbs, you can enjoy lobia on its own, or serve it with Middle Eastern pita bread for dunking.
👩🏼🍳 Pro Tips
- When choosing long beans to make lobia, look for young, tender pods. Older beans can develop tough, fibrous strings that are unpleasant to chew.
- If you don't have 5 cups of reserved broth, make up the difference with water.
- Store leftover lobia in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat lobia in a saucepan or in the microwave.
🥘 More Middle Eastern Stews
If you enjoy this lobia recipe, check out these other Middle Eastern favorites!
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Ingredients
Equipment
Method
- Wash long beans, then trim ends and slice each into 2 to 3 pieces, depending on length.
- Slice meat into 3" pieces and place in a Dutch oven. Add 6 cups of water and bring to a boil. Cover and simmer over low heat for 45 minutes. Skim any scum from the surface, then drain broth through a fine-mesh strainer and set aside.
- Heat oil in the pot, add chopped onions, and sauté until softened. Stir in garlic, paprika, and cayenne pepper, and cook for another 1-2 minutes. Add tomato paste and cook for 1 minute, stirring frequently.
- Add 5 cups of reserved broth and stir until tomato paste dissolves. Add chopped tomato and beans, then season with salt and lemon juice. Cover and simmer for 40 minutes, or until the meat and beans are tender. Serve with white rice.
Nutrition
Video
Notes
- When choosing long beans to make lobia, look for young, tender pods. Older beans can develop tough, fibrous strings that are unpleasant to chew.
- If you don't have 5 cups of reserved broth, make up the difference with water.
- Store leftover lobia in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat lobia in a saucepan or in the microwave.
Hilda Sterner says
We hope you enjoy this recipe as much as we do!