If using fresh plum tomatoes, blanch them in boiling water for about 1 minute until the skins start to peel. Transfer them to an ice bath to cool quickly, then peel and chop the tomatoes. If using canned tomatoes, set aside for the next step.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a diced onion with a pinch of salt, sautéing until translucent, around 5–7 minutes. Incorporate 3 minced garlic cloves, 1 tablespoon of ginger, and a sliced green chili. Cook for another 2 minutes, stirring frequently.

Stir in your chopped tomatoes, 2 cups of drained butter beans, and 1 tablespoon tomato purée. Add 1 teaspoon each of cumin and coriander seeds, 1 teaspoon of paprika, and a pinch of sugar. Pour in about 1 cup vegetable stock and let simmer for about 12 minutes, stirring occasionally.

Once the sauce has simmered, stir in a handful of freshly chopped coriander, and season with salt and pepper to taste. Allow to simmer for an additional 2 minutes.

Preheat your oven to 400°F (200°C). Spoon generous dollops of labneh or cream cheese over the beans, then sprinkle mature cheddar cheese on top. Bake for 12–15 minutes, or until the cheese is bubbling and golden brown.

Prepare the topping by sautéing chopped fresh coriander with a splash of olive oil over medium flame for 2–3 minutes until fragrant. Serve warm over your cheesy baked beans.