If you love a hearty, vibrant dish that bursts with Middle Eastern flair, then the Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe is about to become your new favorite comfort food. This recipe takes humble white beans and transforms them into a deeply aromatic, warmly spiced feast topped with creamy labneh and melty cheddar cheese. Each spoonful offers a delightful balance of tangy, spicy, and savory notes that feel like a warm hug on a plate. Perfect for sharing with family or friends, this dish is as much about the rich flavors as it is about the joy of making and savoring something truly special.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the vibrant ingredients that come together to make every bite memorable. Each ingredient plays a crucial role, from the creamy beans forming the base, to the fresh spices and herbs that give the dish its soul, and finally to the creamy labneh which adds a cooling contrast.
- Organic white beans or cannellini beans: The creamy canvas that absorbs all the wonderful spices and tomato richness.
- Plum tomatoes or canned plum tomatoes: Fresh or canned, these add luscious acidity and a rich, tomatoey base.
- Olive oil: Adds smoothness and helps bloom the spices for an intoxicating aroma.
- Onion: Cooked until soft and light, it provides subtle sweetness to balance the spices.
- Garlic cloves: Essential for pungency and depth, grated finely for maximum flavor release.
- Fresh ginger: Adds a zingy warmth that elevates the spices beautifully.
- Green chilli: Brings a lively heat with a touch of freshness.
- Cumin and coriander seeds: Toasted and crushed to unleash their earthy, nutty notes.
- Paprika: Adds smoky warmth and vibrant color.
- Tomato puree: Concentrates the tomato flavor further for richness.
- Sugar: Balances the acidity of the tomatoes, enhancing their natural sweetness.
- Fresh coriander: A final herbaceous touch that keeps the dish lively and fresh.
- Mature cheddar: For melting over the top, giving a luscious, savory crust.
- Labneh (or cream cheese): The dreamy topping that adds creaminess and slight tang to contrast the spicy beans.
- Spring onions, olive oil, garlic, and ginger: Used for the spiced tomato topping, these mild aromatics develop a gentle sweetness.
- Crusty bread (optional): For scooping up every delicious spoonful.
How to Make Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe
Step 1: Prepare the Tomatoes
If you’re starting with fresh plum tomatoes, there’s a simple trick to peel them effortlessly. Just score a shallow “X” at the base, soak them briefly in boiling water to loosen the skin, then peel away gently. If you’re using canned tomatoes, you can skip this step. Cutting the tomatoes into quarters prepares them perfectly for cooking down into a luscious sauce that’s full of flavor and texture.
Step 2: Preheat the Oven
Set your oven to its highest setting and position a rack near the top. This ensures that when your beans bake under the cheddar and labneh topping, they develop that irresistible golden, bubbly crust we all crave in a baked dish.
Step 3: Build the Flavor Base
In a heavy pan like cast iron, heat the olive oil over medium-high heat and soften finely chopped onions with a pinch of salt for about 10 minutes. This step develops a sweet, mellow base. Next, add grated garlic, ginger, green chilli, crushed cumin and coriander seeds, paprika, and tomato puree. Cook everything together for a few minutes until the mixture deepens in color and the spices become fragrant. This aromatic foundation is what makes this recipe stand out as truly special.
Step 4: Simmer the Beans and Tomatoes
Add your prepared tomatoes, sugar, and the beans along with their stock or water. If using tinned beans, make sure to rinse and drain them, then add a bit of water for the perfect consistency. Simmer gently for around 12 minutes, giving the sauce time to thicken slightly while the tomatoes soften beautifully. Stir in chopped fresh coriander at the end to brighten the flavors before removing the pan from heat.
Step 5: Add the Labneh and Cheddar, Then Bake
Spoon dollops of labneh evenly across the beans and sprinkle a generous amount of mature cheddar on top. Pop the pan into your hot oven and bake for 12 to 15 minutes until the cheese is bubbling and golden brown. This melting, creamy topping is the crowning glory that elevates this humble bean dish into an indulgent masterpiece.
Step 6: Prepare the Spiced Tomato and Labneh Topping
While the beans bake, gently cook olive oil, garlic, ginger, and green parts of spring onions over low heat until soft and fragrant, about 12 to 15 minutes. Take care to avoid coloring them. This topping adds a lovely sweet and savory contrast when spooned over the baked beans right before serving. It’s a finishing touch that brings an extra layer of flavor and freshness.
How to Serve Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe
Garnishes
The magic of serving this dish comes alive with garnishes. Sprinkle extra fresh coriander or chopped spring onions over the top for a pop of color and freshness. A drizzle of good-quality olive oil adds richness, while a handful of toasted pine nuts or za’atar can introduce a delightful crunch or aroma.
Side Dishes
Though hearty enough on its own, Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe pairs wonderfully with warm, crusty bread or freshly baked flatbread to scoop up the saucy, cheesy goodness. For a fuller meal, offer a crisp cucumber and mint salad or a simple Israeli salad to balance the warmth with refreshing crispness and acidity.
Creative Ways to Present
This dish shines as a centerpiece for brunch or dinner shared among friends. Serve it straight from the cast iron skillet at the table to keep everyone cozy and engaged in the experience. For a casual vibe, serve it alongside some roasted vegetables or drizzle a little harissa on top for extra heat. You can even present it in individual mini cast-iron pans for charming single servings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this delicious Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors actually develop even more, making next-day reheating a treat. Just cover well to prevent drying out.
Freezing
This recipe freezes beautifully for up to a month. To freeze, cool the beans completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze the topping separately if possible to maintain its texture. When defrosted, the beans regain much of their original charm.
Reheating
Reheat gently on the stove over low heat or in a moderate oven until warmed through. You may want to add a splash of water or stock to loosen the sauce. If using a microwave, cover the dish with a microwave-safe lid and heat in short bursts, stirring occasionally to maintain even heat and moistness.
FAQs
Can I use canned beans instead of fresh or jarred white beans?
Absolutely! Using canned cannellini beans saves time and works perfectly in this recipe. Just be sure to rinse and drain them well to remove excess sodium and canning liquid before adding.
What can I substitute for labneh if I can’t find it?
You can use thick Greek yogurt strained for a few hours or plain cream cheese as a good alternative. Both give that creamy, tangy contrast that balances the spicy beans nicely.
Is this dish suitable for vegetarians and vegans?
As written, it’s vegetarian thanks to the cheese and labneh. For a vegan version, replace the cheddar with a vegan cheese and use coconut yogurt or a vegan labneh alternative for the topping.
Can I make the spiced tomato topping ahead of time?
Yes, the spiced topping can be prepared and refrigerated for up to two days. Bring it back to room temperature or warm gently before serving so the flavors bloom freshly over the baked beans.
What level of heat does this dish have?
The inclusion of green chilli brings a pleasant gentle heat that complements the spices without overwhelming. You can adjust the amount or remove seeds for a milder flavor, tailoring it to your preference perfectly.
Final Thoughts
Making the Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe is truly a joy, from the aromatic beginnings to the bubbling, golden finish. It’s a dish that surprises with its depth and comforts with its warmth. Whether you’re serving it for a casual weekend brunch or a cozy weekday dinner, it’s bound to bring smiles around the table. Dive in and share the love of this delicious recipe with those you care about!
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Arabic Baked Beans with Spiced Tomato and Labneh Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Arabic Baked Beans is a flavorful and hearty dish combining tender cannellini beans with aromatic spices, fresh tomatoes, and a luscious topping of labneh and cheddar cheese, all baked to bubbly perfection. Finished with a fragrant sautéed garlic and ginger topping, this dish is perfect for a comforting meal served with crusty bread.
Ingredients
Beans and Tomato Base
- 1 x 570g jar 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
- 2 tsp coriander seeds, finely crushed
- 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
Optional
- Crusty bread, to serve
Instructions
- Prepare the Tomatoes: If using fresh plum tomatoes, remove stems and score an ‘X’ on the base. Soak in boiling water for 2-3 minutes until skins begin to peel. Drain and remove skins. Quarter the tomatoes and set aside. If using canned tomatoes, proceed to next step.
- Preheat Oven: Set the oven to its highest temperature and position a rack on the top shelf for baking.
- Sauté Aromatics: In a large ovenproof cast-iron or sauté pan, heat 3 tbsp olive oil over medium-high heat. Add finely chopped onion and ⅛ tsp salt, reduce heat to medium, and cook for 10 minutes stirring occasionally until onion is soft and pale. Add grated garlic, ginger, chopped green chili, crushed cumin and coriander seeds, paprika, and tomato puree. Cook for 2-3 minutes, stirring frequently until the mixture becomes a deep red color.
- Add Tomatoes and Beans: Stir in the fresh or canned tomatoes along with sugar. Add the beans with their stock; if using jarred beans, add an additional ⅓ jar of water; if using canned beans, drain and add 400ml water plus a pinch of salt. Bring to a simmer, cook for about 12 minutes stirring occasionally until tomatoes begin to break down and sauce thickens slightly. Stir in chopped fresh coriander and remove from heat.
- Add Cheese and Bake: Dollop spoonfuls of labneh or cream cheese over the bean mixture and evenly sprinkle grated cheddar on top. Transfer the pan to the preheated oven and bake for 12-15 minutes until the cheese is browned and bubbly.
- Prepare the Topping: While the beans bake, heat olive oil in a small frying pan over medium-low heat. Add chopped garlic, ginger, and spring onions with a pinch of salt. Cook gently for 12-15 minutes without browning, stirring occasionally, until softened and fragrant. Remove from heat and transfer to a bowl.
- Serve: When the beans are done baking, spoon the sautéed garlic and ginger topping over the beans. Serve warm, ideally with crusty bread to scoop up the delicious sauce.
Notes
- Using a cast-iron or ovenproof sauté pan makes transfer to the oven easier and helps develop deeper flavors.
- Adjust the green chili quantity to control the spice level.
- Labneh can be substituted with cream cheese if unavailable, but labneh adds a tangier flavor.
- Cannellini beans are preferred for their creamy texture but any white bean can be used.
- Serve with crusty bread to soak up the flavorful sauce, making it a perfect hearty meal.
