Vegetarian

Spiced Middle Eastern Baked Butter Beans

Creamy butter beans baked with aromatic Middle Eastern spices, cream cheese, and crumbled feta. A warming vegetarian dish perfect for dinner or as part of a mezze spread.

5 (1 review)
By Ricky Robinson Updated February 24, 2026

Butter beans have a way of soaking up flavours beautifully, and this baked dish is a perfect example. The cumin, coriander, and paprika give it a warm, aromatic base, while the fresh ginger and green chilli add a bit of heat without overwhelming the dish. It's the sort of meal that feels comforting but still has plenty of character.

The cream cheese melts into the beans as they bake, creating pockets of richness that contrast beautifully with the salty, crumbly feta on top.

You start by building the spice base on the hob, letting the aromatics cook down until they're fragrant and softened. Then you add the butter beans and parsley, giving everything a good stir before finishing it in the oven. The cream cheese and feta go on top just before baking, so they turn golden and bubbling while the beans underneath stay tender and flavourful.

Spiced Middle Eastern Baked Butter Beans recipe image
Spiced Middle Eastern Baked Butter Beans

This dish works well as a main course served with warm pitta bread for scooping, but it's also good as part of a larger mezze spread alongside hummus, olives, and salad. The combination of creamy and spiced makes it satisfying enough to stand on its own, but it's versatile enough to share.

The chilli olive oil adds an extra layer of flavour, but you can use regular olive oil if that's what you have. Just adjust the chilli accordingly to get the heat level you prefer. The spring onions on top add a fresh, sharp contrast to the richness of the cheese and beans, so don't skip them. This is the sort of dish that feels special enough for guests but is straightforward enough to make on a weeknight when you want something a bit different.

Spiced Middle Eastern Baked Butter Beans

Butter beans Cream cheese Feta
Total Time 1 hr
Servings 4 servings
Calories 380 cal
Protein 18g

Ingredients

Equipment Needed

  • Knife
  • Grater
  • Ovenproof skillet
  • Chopping Board

Instructions

  1. 1
    Preheat the oven to 220°C.
  2. 2
    Heat the chilli olive oil in an ovenproof skillet over medium heat. Add the onion and a pinch of salt and cook for 5 minutes until softened.
  3. 3
    Add the cumin, coriander, paprika, green chilli, garlic powder and grated ginger. Cook for 10 minutes, stirring occasionally.
  4. 4
    Add the chopped tomatoes, tomato purée and sugar. Stir well and cook for 5 minutes.
  5. 5
    Add the butter beans and stir in the chopped parsley. Simmer for 15 minutes until the mixture has thickened slightly.
  6. 6
    Remove from the heat. Spoon the cream cheese over the top in dollops, then crumble over the feta cheese. Season with black pepper and drizzle over a little olive oil.
  7. 7
    Transfer to the oven and bake for 15-20 minutes until golden and bubbling.
  8. 8
    Remove from the oven and sprinkle over the chopped spring onions.
  9. 9
    Serve hot with toasted pitta bread.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips & Extras

Keep it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the hob, adding a splash of water if the mixture has thickened too much.

Plate it up

Serving Suggestions

Serve with warm toasted pitta bread for scooping. This dish works beautifully as part of a mezze spread alongside hummus, olives, fresh salad, and pickled vegetables.

Rate & Review

5 • 1 review

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