Description
This flavorful baked white bean dish combines tender cannellini beans simmered in a fragrant tomato sauce with aromatic spices, garlic, and ginger. Topped with creamy labneh and melted mature cheddar cheese, it is finished with a warm ginger-garlic and spring onion topping. Perfect for serving with crusty bread or toast, this recipe is a comforting and hearty vegetarian meal with a Middle Eastern-inspired twist.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Aromatics and Spices: Stir in the grated garlic, ginger, green chili (if using), cumin, coriander, paprika, and tomato purée. Cook for 2–3 minutes, stirring constantly, until the mixture becomes fragrant and deep in color.
- 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.
- Finish the Sauce: Stir in the fresh coriander, taste, and adjust salt if needed. Remove the pan from the heat.
- Add Cheese and Bake: Preheat the oven to a high temperature (around 220°C/425°F). Spoon dollops of labneh or cream cheese over the beans, then sprinkle the grated mature 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.
- 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.
- Serve: Remove the baked beans from the oven and spoon the warm ginger-garlic and spring onion topping over the cheese. Serve immediately with crusty bread, flatbread, or toast for dipping.
Notes
- You can use canned or jarred beans for convenience, but using beans with their cooking liquid improves flavor and texture.
- Adjust the green chili quantity to control heat level or omit for a milder dish.
- Labneh can be substituted with cream cheese or Greek yogurt if preferred.
- Ensure the ovenproof pan is suitable for high temperature baking to avoid damage.
- For vegan version, substitute cheese and labneh with plant-based alternatives.
