Spanish Paprika-baked White Beans with a Sourdough and Manchego Cheese Crust

Here’s another recipe inspired by the cooler evenings. This is a simply delightful dish served alongside a salad of crisp romaine leaves adoringly dressed with a zesty lemon vinaigrette. This is wonderful served alongside my Arabic-inspired roasted peppers (use the winter adaptation under the main recipe).

Spanish Baked Beans


1 red onion, finely chopped
A splash of extra-virgin olive oil
1 large garlic clove, finely chopped
1-2 tsp of sweet smoked paprika
1 tsp ground coriander
1 red chilli, finely chopped (optional)
400ml of passata
x2 400g of cannellini beans, rinsed and drained (you can also use butter beans)
15g parsley, finely chopped
4 slices of slightly stale artisan breadcrumbs (you can also use panko crumbs)
100g of Manchego cheese, finely grated

For the dressing:
1 lemon, zested and juiced
1 tsp of unrefined golden caster sugar
Half tsp of Dijon mustard
4 tbsp of extra-virgin olive oil
Sea salt and freshly ground pepper, to your taste

How I make it

Heat an oven to 180C.

Heat a large frying pan and then add a generous splash of olive oil. Add the onion, turn down the heat and fry until soft. Add the chopped garlic and the spices. Stir for a minute until they are cooked through.

Add the passata and leave to simmer for 10 minutes before adding the beans. Continue to simmer for five minutes.

Meanwhile, combine the breadcrumbs with the cheese and set aside.

Take the bean mixture off the heat, stir through the parsley and pour it into an oven proof dish. Sprinkle the breadcrumb mix over the top and bake for 10-15 minutes, until golden brown and bubbling around the edges.

Remove from the oven and leave to cool for five minutes before serving.

Make the dressing by gently combining all the ingredients with a hand whisk and seasoning to your taste. Spoon over your salad leaves and garnish with pul biber. Any remaining dressing will keep in a lidded jar in the fridge for two days.

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