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Arabic Baked Beans

Arabic Baked Beans - A Flavorful Twist on Comfort Food

Arabic Baked Beans offer a delightful combination of creamy beans and rich tomato sauce, bringing comfort and flavor to your meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Organic White Beans Navy beans can be a great substitute.
  • 4 medium Plum Tomatoes Canned versions work just as well.
  • 3 tablespoons Olive Oil Use any mild oil if needed.
  • 1 medium Onion Yellow or red onion works.
  • 2 cloves Garlic Garlic powder can be used as an alternative.
For the Flavor
  • 1 tablespoon Fresh Ginger Powdered ginger can be used as an alternative.
  • 1 medium Green Chilli Omit for milder flavor.
  • 1 teaspoon Cumin Seeds Substitute with ground cumin if necessary.
  • 1 teaspoon Coriander Seeds Substitute with ground coriander if necessary.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • 2 tablespoons Tomato Puree
  • 1 teaspoon Sugar Honey is a good alternative.
For the Toppings
  • 1/4 bunch Fresh Coriander Parsley can be a substitute.
  • 1 cup Cheddar Use vegan cheese for a dairy-free option.
  • 1/2 cup Labneh or Cream Cheese Greek yogurt or vegan alternative is lighter.
For Serving
  • 1 loaf Crusty Bread Perfect for soaking up sauce.

Equipment

  • Large Pan
  • oven
  • Ice bath container
  • Chopping board
  • knife

Method
 

Preparation Steps
  1. Blanch fresh tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to cool. Peel off the skins and cut into quarters for the sauce.
  2. Set your oven to the highest setting, positioning a rack on the top shelf.
  3. In a large pan, heat olive oil over medium heat. Sauté one finely chopped onion with a pinch of salt for about 10 minutes until soft.
  4. Add finely chopped garlic, grated ginger, crushed cumin and coriander seeds. Cook for 2-3 minutes until fragrant.
  5. Stir in tomatoes and their juices with one teaspoon of sugar and the white beans. Let simmer on low heat for about 12 minutes.
  6. Remove from heat and fold in chopped fresh coriander. Top with labneh, then sprinkle grated cheddar over the beans. Bake for 12-15 minutes.
  7. For extra flavor, sauté minced garlic, ginger, and chopped spring onions in remaining olive oil and spoon over baked beans before serving.
  8. Enjoy warm with crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 8IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Optional: sprinkle extra fresh coriander on top for a burst of freshness.

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