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This Middle Eastern-inspired baked bean dish transforms humble pantry ingredients into a surprisingly decadent comfort food. The aromatic blend of spices and fresh herbs elevates ordinary beans into something truly special, while the melted cheddar creates an irresistible golden crust that will have everyone reaching for seconds.
I first made this recipe during Ramadan for a family iftar gathering, and it has since become our most requested dish when relatives visit. The combination of melted cheese and warming spices brings everyone to the table within minutes.
Ingredients
- Plum tomatoes: Chosen for their concentrated flavor and low water content
- Olive oil: Enhances the aromatic qualities of the spices
- Onion: Finely chopped to melt into the sauce without overwhelming texture
- Fresh garlic and ginger: Provide the aromatic foundation
- Green chili: Adds gentle heat throughout the dish
- Freshly crushed cumin and coriander seeds: Offer far superior flavor to pre-ground
- Paprika: Brings subtle smokiness and beautiful color
- Tomato paste: Intensifies the tomato flavor and thickens the sauce
- Cannellini beans: Selected for their creamy texture and ability to absorb flavors
- Fresh coriander: Brightens the rich dish with herbaceous notes
- Labneh or cream cheese: Creates pockets of tangy creaminess
- Mature cheddar: Forms an irresistible golden crust when baked
Step-by-Step Instructions
- Prepare the tomatoes:
- Blanch plum tomatoes in boiling water for 2-3 minutes until skins begin to peel. This quick step ensures a velvety texture in the final dish without tough skin pieces. After peeling, quarter the tomatoes and set aside.
- Create the aromatic base:
- Heat olive oil in a large cast-iron pan over medium-high heat. Add finely chopped onion with a pinch of salt and cook for 10 minutes until softened and translucent. The slow cooking develops natural sweetness that balances the acidity of the tomatoes.
- Develop the flavor foundation:
- Add garlic, ginger, green chili, crushed spices, and tomato paste to the onions. Cook for 2-3 minutes, stirring constantly to prevent burning. This step is crucial as it toasts the spices and caramelizes the tomato paste, creating deep flavor layers.
- Build the sauce:
- Pour in water and add sugar, beans, tomatoes, salt, and pepper. Simmer for about 12 minutes, occasionally stirring gently. The sauce should thicken slightly but tomatoes should still hold their shape, providing bursts of acidity against the creamy beans.
- Finish and bake:
- Stir in fresh coriander, then top with dollops of labneh or cream cheese and sprinkle generously with grated cheddar. Bake on the top rack at the highest oven temperature for 12-15 minutes until golden and bubbling. The high heat creates a beautiful browned crust with pools of melted cheese.
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The combination of freshly crushed spices is what really makes this dish special. I learned from my grandmother that grinding whole spices just before cooking releases volatile oils that pre-ground spices have long lost. The first time I made this with freshly crushed cumin and coriander, my kitchen smelled like her home in Beirut, bringing back childhood memories of watching her cook.
Make-Ahead Options
This dish shines as a meal prep option. You can prepare the bean mixture up to three days ahead and refrigerate it. When ready to serve, simply bring to room temperature, top with the cheese elements, and bake. The flavors actually improve with time as the beans absorb more of the aromatic spices.
Serving Suggestions
While delicious on its own, these beans reach new heights when served with warm pita bread for scooping. For a complete meal, pair with a simple green salad dressed with lemon and olive oil. I often serve this as part of a mezze spread alongside hummus, tabbouleh, and grilled vegetables for a feast that impresses guests without hours in the kitchen.
Ingredient Substitutions
This recipe welcomes adaptation based on what you have available. Any white bean works well chickpeas offer more texture while navy beans become exceptionally creamy. No fresh tomatoes? Use a can of high-quality diced tomatoes instead. The cheese can be swapped too try mozzarella for stretch, feta for tang, or a combination for the best of both worlds.
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This dish perfectly blends tradition and innovation to create a comforting, flavorful meal your family will always remember.
Frequently Asked Questions
- → Can I use different beans in this dish?
Yes, you can substitute the cannellini beans with other white beans like navy beans, great northern beans, or even chickpeas. Each will provide a slightly different texture but will work well with the spiced tomato sauce.
- → What can I use instead of labneh?
As mentioned in the ingredients, cream cheese makes an excellent substitute for labneh. Greek yogurt (strained to remove excess liquid) or ricotta cheese would also work well to provide that creamy element.
- → Is this dish spicy?
This dish has a mild to moderate heat level from the green chili. You can adjust the spiciness by removing the seeds from the chili (for less heat) or adding more chili if you prefer it spicier.
- → Can I make this ahead of time?
Yes! You can prepare the bean mixture a day ahead and refrigerate it. When ready to serve, bring it back to temperature, add the toppings and bake. The garlic-ginger oil topping is best made fresh just before serving.
- → What should I serve with these beans?
This versatile dish pairs beautifully with warm pita bread, naan, or crusty sourdough for scooping. It also works well alongside a fresh herb salad, roasted vegetables, or grilled meats for a complete meal.
- → Can I freeze leftovers?
The bean mixture freezes well without the toppings. Freeze in an airtight container for up to 3 months. Thaw completely, then reheat, add fresh toppings and bake as directed.