Arabic Baked Beans

Ingredients

• 1 x 570g jar white beans or cannellini beans with their stock, or 2 x 400g tins cannellini beans
• 3 plum tomatoes, 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
• 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
• crusty bread, optional

For the 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

Method

1. If using fresh tomatoes, cut out the stems, score the bottoms with a small X, cover with boiling water for 2 to 3 minutes, then peel, quarter, and set aside.
2. Heat the oven to its highest setting with a rack on the top shelf.
3. Heat the oil in a large ovenproof pan, add the onion and a little salt, and cook over medium heat for about 10 minutes until softened and pale.
4. Add the garlic, ginger, chilli, crushed spices, paprika, and tomato puree and cook for 2 to 3 minutes until deep red.
5. Add the tomatoes and sugar. Add the beans with their stock, plus about one-third of a jar of water. If using tinned beans, add them with 400ml water and a good pinch of salt.
6. Simmer for about 12 minutes until the tomatoes are just starting to break down and the sauce thickens slightly.
7. Stir in the coriander, remove from the heat, spoon over the labneh, and scatter over the cheddar.
8. Bake for 12 to 15 minutes until browned and bubbling.
9. Meanwhile, gently cook the topping ingredients with a tiny pinch of salt for 12 to 15 minutes until softened and fragrant but not coloured.
10. Spoon the topping over the baked beans and serve warm with bread if you like.