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
Scale
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.
