Easy Arabic Baked Beans are a delicious fusion of traditional baked beans and bold Middle Eastern flavors. This dish transforms simple white beans into a rich, aromatic, and comforting meal using warm spices, tomatoes, garlic, ginger, and a creamy cheese topping. Perfect for breakfast, brunch, or a cozy dinner, this recipe is hearty, satisfying, and easy to prepare at home.
Inspired by Arabic stewed beans often enjoyed with bread, this version adds a modern twist with baked cheese and a fragrant finishing oil, making it ideal for sharing straight from the pan.
Ingredients
For the Beans
- 1 jar (about 550–570 g) white beans or cannellini beans with their cooking liquid
(or 2 cans of white beans, drained and rinsed) - 3 fresh plum tomatoes, peeled and chopped
(or 1 can chopped tomatoes) - 3 tablespoons olive oil
- 1 medium onion, very finely chopped
- 4 garlic cloves, finely grated
- 25 g fresh ginger, peeled and finely grated
- 1 green chili, finely chopped (optional, for heat)
- 2 teaspoons ground or crushed cumin seeds
- 2 teaspoons ground or crushed coriander seeds
- 1 teaspoon paprika
- 3 tablespoons tomato purée
- 1 teaspoon sugar
- Salt, to taste
- 25 g fresh coriander (cilantro), finely chopped
- 120 g mature cheddar cheese, grated
For the Topping
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 15 g fresh ginger, finely chopped
- 3 spring onions (green parts only), finely chopped
- 120 g labneh or cream cheese
Step-by-Step Instructions
1. Prepare the Tomatoes
If using fresh tomatoes, score a small “X” at the base of each one and cover with boiling water for 2–3 minutes. Peel off the skins, discard them, then roughly chop the tomatoes. If using canned tomatoes, skip this step.
2. Cook the Onion Base
Heat the olive oil in a large ovenproof pan over medium heat. Add the chopped onion with a pinch of salt and cook gently for about 10 minutes, stirring occasionally, until soft and lightly golden.
3. Add Aromatics and Spices
Stir in the garlic, ginger, green chili, cumin, coriander, paprika, and tomato purée. Cook for 2–3 minutes, stirring constantly, until the mixture becomes fragrant and deep in color.
4. Add Beans and Sauce
Add the chopped tomatoes, sugar, and beans. If using jarred beans, include their cooking liquid and add a little water if needed. If using canned beans, add about 400 ml of water. Bring to a gentle simmer and cook for about 10–12 minutes, until the sauce thickens slightly and coats the beans.
5. Finish the Sauce
Stir in the fresh coriander, taste, and adjust salt if needed. Remove the pan from the heat.
6. Add Cheese and Bake
Preheat the oven to a high temperature. Spoon dollops of labneh (or cream cheese) over the beans, then sprinkle the grated cheddar evenly on top. Place the pan in the oven and bake for 12–15 minutes, until the cheese is melted, bubbly, and lightly golden.
7. Prepare the Topping
While the beans are baking, heat the olive oil in a small pan over low heat. Add the chopped garlic, ginger, and spring onions. Cook gently for about 10–15 minutes, stirring occasionally, until soft and fragrant without browning.
8. Serve
Remove the baked beans from the oven and spoon the warm ginger-garlic topping over the cheese. Serve immediately with crusty bread, flatbread, or toast for dipping.
Why You’ll Love This Recipe
- Rich, comforting, and full of warm spices
- Easy to prepare with simple ingredients
- Perfect for any meal of the day
- Great for sharing straight from the pan
These Easy Arabic Baked Beans are a perfect example of how humble ingredients can be elevated into something deeply flavorful and satisfying.