If you are craving a dish that sings with vibrant flavors and cozy textures, look no further than this irresistible Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe. Imagine tender white beans bathed in a warmly spiced, richly tangy tomato sauce, layered with creamy labneh and melty mature cheddar, then baked to bubbly perfection. This fusion of Middle Eastern soulfulness and a comforting, cheesy finish makes it a joy to share with friends or savor as a nourishing solo treat. Once you try this recipe, it’s bound to become a treasured favorite in your kitchen rotation.
Ingredients You’ll Need
Before diving into the cooking, gather these simple but essential ingredients that together create a symphony of flavor, texture, and beautiful color in this dish. Every component plays a vital role—from the creamy beans to the punchy spices and the luscious cheeses—ensuring every bite is a delight.
- 570g jar of Organic White Beans or Queen Cannellini Beans: Creamy, tender beans form the hearty base of the dish.
- 3 plum tomatoes (or 1 x 400g tin plum tomatoes): Fresh or canned, these add natural sweetness and brightness.
- 3 tbsp olive oil: For a rich, fruity undertone and to help soften the aromatics.
- 1 onion, very finely chopped: Adds natural sweetness and depth when sautéed slowly.
- 4 garlic cloves, finely grated: Brings a fragrant pungency that’s essential to the sauce.
- 25g fresh ginger, peeled and finely grated: Warms up the flavor profile with subtle zing.
- 1 green chilli, finely chopped, seeds included: Adds vibrant heat; seeds amp things up.
- 2 tsp cumin seeds, finely crushed: Earthy and aromatic, they enhance the Middle Eastern flair.
- 2 tsp coriander seeds, finely crushed: Adds citrusy, floral notes that brighten the mix.
- 1 tsp paprika: Lends a mild smokiness and lovely red color.
- 3 tbsp tomato puree: Deepens the tomato flavor and thickens the sauce beautifully.
- 1 tsp sugar: Balances acidity and enhances the natural sweetness of tomatoes.
- 25g fresh coriander, finely chopped: Fresh herbiness for a finishing pop.
- 120g mature cheddar, roughly grated: Sharp, melty cheese for that heavenly baked topping.
- 120g labneh (or cream cheese): Creamy tartness that blends perfectly into the sauce.
- 3 spring onions, green parts only, finely chopped: Bright and fresh, used in the topping for subtle crunch.
How to Make Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe
Step 1: Prepare the Tomatoes
If using fresh plum tomatoes, the first step is to peel off their skins to achieve a silky, smooth sauce texture. After carefully removing the stems, score a small “X” at the base of each tomato. Soaking them briefly in boiling water loosens the skins so they slide off easily. Then chop them into quarters, ready to infuse the sauce with juicy fresh flavor. If you opt for canned tomatoes, you can jump straight to the next step!
Step 2: Preheat the Oven
Set your oven to its highest temperature and position a rack near the top. This high heat is key to achieving that irresistibly bubbly and golden cheese topping that defines the Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe.
Step 3: Sauté Aromatics and Spices
In a sturdy, ovenproof pan, warm the olive oil over medium-high heat. Add the finely chopped onion with a pinch of salt, reducing the heat to medium once the onions begin cooking. Take your time to soften and lightly color the onions over about 10 minutes. Then stir in the garlic, ginger, green chilli, cumin, coriander, paprika, and tomato puree. Cook together for a few more minutes until the mixture deepens in color and releases its fragrant, mouthwatering aroma.
Step 4: Build the Sauce with Beans and Tomatoes
Next, add the peeled tomatoes and sugar to the pan along with your white beans and their stock. If using canned beans, rinse and drain them, then add with some extra water and a pinch of salt. Let the sauce gently simmer, stirring occasionally for approximately 12 minutes. You want the tomatoes just beginning to lose their shape while the sauce thickens slightly, creating a rich base. Stir through the fresh coriander and remove the pan from the heat. Dollop the labneh evenly on top, then sprinkle with mature cheddar.
Step 5: Bake to Perfection
Pop the pan into the hot oven and bake for 12 to 15 minutes, until the cheese is beautifully melted, golden, and bubbling. This step transforms the dish into something truly spectacular—an indulgent blend of creamy, tangy, and spicy all in one bite.
Step 6: Make the Spiced Topping
While the beans bake, prepare the flavorful topping that adds even more depth. Gently warm olive oil in a small pan, stirring in chopped garlic, ginger, and green parts of the spring onions over medium-low heat. Cook slowly so they soften and release aroma without browning, about 12 to 15 minutes. This delicate topping is spooned over the baked beans before serving, adding a captivating layer of taste and texture.
How to Serve Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe
Garnishes
For extra freshness, sprinkle chopped coriander or a few torn mint leaves over the dish just before serving. A drizzle of good-quality olive oil or a squeeze of fresh lemon juice can brighten the flavors even more. These little touches elevate the dish beyond delicious to truly memorable.
Side Dishes
This dish pairs beautifully with crusty bread to mop up every last bit of that luscious sauce. You could also serve it alongside a simple green salad dressed with lemon and olive oil to add a crisp contrast or some warm pita bread for a Middle Eastern-inspired feast.
Creative Ways to Present
Try serving this recipe in individual ramekins or small cast-iron skillets for a cozy personal presentation. For a brunch twist, top with a poached egg or a dollop of yogurt. Alternatively, use it as a filling for warmed flatbreads or as a savory side to grilled meats or roasted vegetables.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the fridge for up to 3 days. The flavors meld even further overnight, making for an even tastier meal the next day.
Freezing
You can freeze leftovers in a suitable container for up to 2 months. Keep in mind that the texture of the labneh and cheese may change slightly after freezing, so it’s best to add an extra dollop of fresh labneh or cream cheese when reheating.
Reheating
Reheat gently in the oven or on the stovetop over low heat to preserve the creamy texture and prevent the cheese from toughening. Adding a splash of water or stock helps to loosen the sauce if it has thickened too much.
FAQs
Can I use other types of beans?
Absolutely. While cannellini or white beans are traditional choices for their creaminess, you can experiment with navy beans or great northern beans. The key is to pick beans that hold their shape well when cooked.
What if I don’t have labneh?
If labneh is hard to find, cream cheese is a great substitute, as noted in the recipe. Greek yogurt strained through a cheesecloth can also work, offering a similar tang and texture.
How spicy is this dish?
The heat can be adjusted to your preference. Leaving the seeds in the green chilli adds a good level of warmth, but you can finely chop or remove seeds for milder results or even omit the chilli altogether.
Can I make this dish vegan?
Yes! Simply skip the cheddar and labneh or use plant-based alternatives like vegan cream cheese and vegan grated cheddar to keep the creamy, cheesy richness intact.
Is this recipe suitable for meal prep?
Definitely. This Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe stores well and tastes even better the next day. It’s perfect for batch cooking to enjoy throughout the week.
Final Thoughts
This Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe is such a joyous celebration of simple ingredients meeting bold flavors. It feels like a warm hug on a plate, perfect for a relaxed weekend meal or impressing guests with minimal fuss. Trust me—once you try this, it’ll become one of those dishes you want to turn to again and again. So, grab your pan, gather your ingredients, and get ready for a truly delicious adventure in your kitchen!
Print
Arabic Baked Beans with Labneh, Cheddar, and Spiced Tomato-Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Arabic Baked Beans is a flavorful Middle Eastern-inspired dish featuring tender cannellini beans simmered in a spiced tomato sauce, topped with creamy labneh and mature cheddar cheese, then baked until golden and bubbling. This hearty recipe combines aromatic spices, fresh ginger, and a hint of heat from green chili, finished with a savory topping cooked gently on the stove. Perfect served warm with crusty bread for a comforting and satisfying meal.
Ingredients
Beans and Tomato Sauce
- 1 x 570g jar of Organic White Beans or Queen Cannellini Beans with their bean stock (or 2 x 400g tins cannellini beans, rinsed and drained)
- 3 plum tomatoes (350g/12oz) or 1 x 400g tin plum tomatoes
- 3 tbsp olive oil
- 1 onion, very finely chopped
- 4 garlic cloves, finely grated
- 25g fresh ginger, peeled and finely grated
- 1 green chilli, finely chopped, seeds and all
- 2 tsp cumin seeds, finely crushed using a pestle and mortar
- 2 tsp coriander seeds, finely crushed using a pestle and mortar
- 1 tsp paprika
- 3 tbsp tomato puree
- 1 tsp sugar
- 25g fresh coriander, finely chopped
- 120g mature cheddar, roughly grated
Topping
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 15g fresh ginger, peeled and finely chopped
- 3 spring onions, green parts only, finely chopped
- 120g labneh (or cream cheese)
- Pinch of salt
To Serve
- Crusty bread (optional)
Instructions
- Prepare tomatoes: If using fresh plum tomatoes, cut around and remove the stems, then make a small “X” incision on the opposite end. Place in a medium heatproof bowl and cover with boiling water by a couple of centimeters. Leave for 2-3 minutes until skins start to peel. Drain and carefully peel off skins. Quarter the tomatoes and set aside. Skip this step if using canned tomatoes.
- Preheat oven: Set the oven to the highest temperature and place a rack on the top shelf.
- Cook aromatics: Heat olive oil in a large cast-iron or ovenproof sauté pan over medium-high heat. Add the finely chopped onion and ⅛ teaspoon salt, reduce heat to medium, and cook for 10 minutes stirring occasionally until softened and pale. Add garlic, ginger, green chili, crushed cumin and coriander seeds, paprika, and tomato puree. Cook for 2-3 more minutes, stirring often until mixture is deep red and fragrant.
- Add tomatoes and beans: Stir in fresh or canned tomatoes and sugar. Add beans with their stock; if using jarred beans, top up with a third of the jar with water; if using tinned beans, drain and add with 400ml water and a pinch of salt. Bring to a simmer, cooking for about 12 minutes, stirring occasionally until tomatoes just start to lose shape and sauce thickens slightly. Stir in chopped coriander and remove from heat.
- Add cheese and bake: Dollop labneh or cream cheese evenly over the bean mixture, then sprinkle grated mature cheddar on top. Place pan in the preheated oven and bake for 12-15 minutes until cheese is browned and bubbling.
- Prepare topping: While beans bake, add olive oil, finely chopped garlic, ginger, spring onions, and a pinch of salt to a small frying pan over medium-low heat. Cook gently for 12-15 minutes, stirring occasionally, without browning, until ingredients are softened and fragrant. Transfer to a bowl.
- Serve: Once beans are baked, spoon the prepared topping evenly over the beans. Serve warm, accompanied by crusty bread if desired.
Notes
- Using fresh tomatoes gives a sweeter, more vibrant sauce, but canned tomatoes work well and save time.
- Adjust the amount of green chili to control heat level based on preference.
- Labneh can be substituted with cream cheese if unavailable, for a creamy topping texture.
- Use a heavy ovenproof pan like cast-iron to ensure even heat distribution during baking.
- Leftover beans can be refrigerated for 2-3 days and reheated gently on stovetop or in the oven.
