Smoky Bean & Tomato Bake

This Smoky Bean & Tomato Bake is a delicious cross between baked beans, refried beans, and a hearty casserole. Featuring creamy borlotti beans, sweet tomatoes, and warm smoky spices, this bake comes together quickly and finishes with a crispy herb-flecked breadcrumb topping.

The rich, comforting texture makes it perfect for sharing, and it’s best served warm straight from the oven with crusty bread or lavosh-style crackers for a crowd-pleasing appetizer that will have everyone asking for the recipe.

Inspiration (Hosting a Dinner Party)

This recipe was born from a dinner party dilemma, when I was looking for something different to add to our starter platter.

With pressure-cooked borlotti beans in the fridge and Roma tomatoes that needed to be used, I decided to experiment. The slightly overcooked beans had developed a naturally creamy texture that was begging to be turned into something more exciting than a standard bean dish. After mixing them with tomatoes and a few pantry staples, then baking until hot and bubbling, this dish was born.

My guests couldn’t get enough – it quickly became their favorite part of the starter spread! Served alongside some marinated warmed olives, it offered something warm and satisfying that stood out from the usual veggie sticks, crackers, and nuts on our vegan platter.

When I decided that I’d be turning this dish into a recipe to share, I wanted to elevate it and add a textural contrast. I had just bought panko breadcrumbs for another recipe the day before, and thought that they’d make the perfect topping! Mixed with some olive oil, garlic powder, salt, and parsley, it adds a balanced crunch and extra deliciousness.

Ingredients

Step by Step

Variations

• Vegetable swaps: Replace the tomatoes with bell peppers (chargrilled or raw), caramelized onions, or olives for different flavor profiles.
• Herb additions: Add fresh herbs like rosemary, parsley, or basil for an aromatic twist. If you have more parsley than you need for the topping, add it to the bake.
• Bean alternatives: While borlotti beans (also known as cranberry beans) work best for their creamy texture, cannellini or pinto beans can be substituted if that’s all you have on hand.
• Heat level: Adjust the chili flakes to your preference, or add a dash of smoked chipotle for extra heat and smokiness.

TIP: Adjust the salt in the bake to taste. This will vary if the canned beans are salted or not, if you use the bean water or stock, and what kind of salt you use.

Storage

This bake can be prepared ahead of time and baked just before serving, allowing the flavors to infuse even more. Just add the breadcrumb topping before placing it in the oven, otherwise, it will go slightly soggy. 

Once baked, leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving again for the best texture and to re-crisp the topping – it won’t be exactly the same as the breadcrumbs would have absorbed some of the moisture from the beans, but it’s still nice.

Serving Ideas

You can serve this dish in so many different ways. Here are some suggestions:

• Your favorite carb: Serve with warm crusty bread, pita triangles, or your favorite crackers.
• Make it an addition: Include as part of a larger mezze or appetizer platter. This is how I initially came up with the idea!
• Want it healthier? Pair with veggie sticks for a lighter option.
• Meal prep: Use it as a spread on toast for a quick breakfast or lunch. Really, any meal!
• Want it as a meal? Serve it alongside a green salad for a light meal. And don’t forget the crusty bread!

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