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Pull some everyday goods from your shelves and turn them into rich, cozy baked beans with bold Middle Eastern touches. A mash-up of fresh herbs and booming spices wakes up ordinary beans. Then you crown it all with loads of gooey cheddar that bubbles into a crispy, golden lid. People won't stop at just one scoop—trust me.
I threw this together for a family iftar one Ramadan. Now every time relatives drop by, they ask for it. Melted cheese with those toasty spices? People practically run to the table.
Vibrant Ingredients
- Fresh coriander: Gives a pop of brightness to the whole dish
- Cannellini beans: They soak up the flavors and turn out super creamy
- Labneh or cream cheese: Adds creamy, tangy spoonfuls throughout
- Plum tomatoes: Their bold flavor and low juice keeps things from getting watery
- Green chili: Brings in a gentle level of heat
- Paprika: Adds a nice smoky flavor with pretty color
- Fresh garlic and ginger: Create a flavorful base
- Onion: Chopped fine so it melts away and doesn’t overpower the sauce
- Crushed cumin and coriander seeds: Using freshly crushed makes a huge difference in taste
- Tomato paste: Kicks up the tomato flavor and thickens things up
- Olive oil: Helps the spices shine
- Mature cheddar: Bakes up into that perfect golden bubbly crust
Simple Steps
- Top it and bake:
- Stir in the fresh coriander. Drop little spoonfuls of labneh or cream cheese all over and shower on the cheddar. Slide into your oven’s top rack, crank the heat as high as it goes, and give it 12 to 15 minutes until the top is bubbling and golden.
- Simmer the sauce:
- Toss in a bit of water plus beans, tomatoes, sugar, salt, and pepper. Let things bubble away for around 12 minutes, stirring every now and then. The sauce will thicken, but you still want pops of juicy tomato against those creamy beans.
- Build that flavor base:
- Add your garlic, ginger, green chili, crushed spices, and tomato paste to the soft onion. Stir non-stop for a few minutes so the spices toast up and the tomato paste gets some color. That’s what gives the sauce all its punch.
- Make your onion sweet:
- Warm up the olive oil in a big heavy pan. Toss in the chopped onion and a pinch of salt. Cook about 10 minutes, letting it get soft and see-through. That long cook time brings out its natural sugars.
- Prep your tomatoes:
- Drop the plum tomatoes in boiling water for a couple of minutes until the skins crinkle. Peel, then cut into quarters and set aside. This step makes for extra smooth sauce later—no stringy peels.
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Freshly crushed spices make this sing. My grandma always said whole spices change everything if you crush them right before cooking—way more aroma than the stuff in a jar. The first time I tried it, my kitchen smelled just like her place in Beirut, and honestly, it took me back to being a kid watching her cook.
Make Ahead Plans
This is meal-prep gold. Cook the bean base up to three days ahead and stash in the fridge. When it’s almost dinnertime, let it come up to room temp, add your cheeses, and bake. The beans keep soaking up flavor as they wait, so it only gets tastier.
How to Serve
Eat these beans straight, or scoop them up with warm pita. For a full dinner, throw together a salad with olive oil and lemon. I like to add these into a mezze lineup alongside creamy hummus, bright tabbouleh, and grilled veggies. It’s a feast that’s easy to pull off.
Swap It Up
Don’t have the exact beans or cheese? No biggie. Chickpeas are a little chunkier, navy beans turn out silky. Out of fresh tomatoes? Canned ones work in a pinch. If you want to switch up the cheese, try gooey mozzarella, sharp feta, or mix a couple for the best combo.
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This is the kind of dish where old-school and new-school cooking just work together. Everyone who tries it remembers how good it feels to eat.
Frequently Asked Questions
- → Can I use different beans in this dish?
Absolutely, swap in any white beans you like—navy beans, great northern, or even chickpeas. They’ll mix right in and taste great with the spiced tomato mix.
- → What can I use instead of labneh?
No labneh? Cream cheese totally works, or try Greek yogurt that’s been drained well, or a little ricotta—anything creamy hits the spot.
- → Is this dish spicy?
It’s got just a gentle kick from green chili. Like it milder? Scrape out the seeds, or add more for extra heat.
- → Can I make this ahead of time?
You sure can! Cook the beans, cool, and stick in the fridge. When you want to eat, just reheat, add cheese and toppings, and bake. Make the garlic-ginger oil right before serving for the best hit of flavor.
- → What should I serve with these beans?
Rip up some warm pita bread, naan, or grab a chunk of sourdough—these are perfect for scooping. Or eat alongside fresh salads, roasted veg, or even grilled meats for a full meal.
- → Can I freeze leftovers?
The beans freeze just fine as long as you leave off the toppings. Pop them in a container for up to three months. Thaw, then reheat and finish with fresh toppings before baking.