Arabic Baked Beans
This is an EXCLUSIVE recipe from Noor Murad's new cookbook, 'Lugma'. "Quick dinners as a kid were often baked beans on toast, smothered in cheddar and stuck under a hot grill until all melty. It's not uncommon to find some kind of white bean at Middle Eastern breakfast table, stewed in a tomato-based sauce. This recipe is a happy amalgamation of the two. You can scoop it right out of the pan with warm pitas, or spoon it onto sourdough or baked potatoes and serve it for breakfast, lunch or even dinner"
Source: Bold Bean Co
Ingredients
- x 570g jar of Organic White Beans or Queen Cannellini Beans with their bean stoc
- plum tomatoes or 1 x 400g tin plum tomatoes
- olive oil
- onion, very finely chopped
- garlic cloves, finely grated
- fresh ginger, peeled and finely grated
- green chilli, finely chopped, seeds and all
- cumin seeds, finely crushed using a pestle and mortar
- coriander seeds, finely crushed using a pestle and mortar
- paprika
- tomato puree
- sugar
- fresh coriander, finely chopped
- mature cheddar, roughly grated
- crusty bread, to serve
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- garlic cloves, finely chopped
- fresh ginger, peeled and finely chopped
- spring onions, green parts only, finely chopped
- labneh