SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/harissa-baked-beans-with-labneh-and-zaatar
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Harissa Baked Beans with Labneh and Za'atar
North African heat transforms the humble baked bean while thick labneh and za'atar add cooling richness to this protein-packed breakfast.
Ingredients
- 2 cans (400g each) cannellini beans, drained
- 2 tablespoons olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 cup labneh
- 2 tablespoons za'atar
- Fresh parsley, chopped
- Warm pita bread for serving
Preparation
Baked beans for breakfast isn't new, but this version abandons the sweet molasses approach for something altogether more exciting. The harissa brings complex heat while labneh provides a cooling, tangy contrast.
Build the Sauce
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Sauté the onion until soft and golden, about 7 minutes.
- Add garlic and cook for another minute.
- Stir in harissa paste, tomato paste, and cumin, cooking for 2 minutes to develop the flavors.
- Add diced tomatoes and bring to a simmer.
Bake the Beans
- Preheat your oven to 350°F (175°C).
- Stir the drained beans into the tomato mixture.
- Transfer to the oven and bake uncovered for 25-30 minutes, until bubbling and slightly thickened.
Plate and Serve
Spoon the hot beans into bowls and add generous dollops of cold labneh on top. Sprinkle with za'atar and fresh parsley. The temperature contrast and the way the labneh melts into the beans creates wonderful textural interest. Serve with warm pita for scooping.
