Comfort in a Bowl: Arabic Baked Beans with Tomato and Cheddar

Introduction

If your idea of baked beans comes straight from a can, it’s time to meet their bold, flavorful upgrade. This recipe for Arabic Baked Beans with Tomato and Cheddar takes the humble dish to a whole new level, fusing Middle Eastern spices with rich tomato sauce and a melty cheddar topping for the ultimate comfort food experience.

Inspired by foul medames, a traditional Arabic breakfast made with fava beans, this dish introduces a deeper, spicier flavor profile with ingredients like cumin, garlic, and chili. Topped with aged cheddar (or a plant-based alternative), it’s perfect for breakfast, brunch, or a hearty vegetarian dinner.

Whether you scoop it with warm pita, spoon it over rice, or eat it straight from the bowl, this dish delivers cozy satisfaction with every bite.

Ingredients

For the Beans:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon chili flakes (optional, adjust to heat preference)
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes or crushed tomatoes
• 1 can (15 oz) fava beans or cannellini beans, drained and rinsed
• Salt and pepper to taste
• ¼ cup water or vegetable broth (as needed)

For the Topping:

• ½ cup shredded sharp cheddar cheese (or dairy-free alternative)
• Fresh parsley or cilantro, chopped (for garnish)
• Olive oil, for drizzling

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