Beans with roasted cherry tomatoes from Comfort, Ottolenghi’s latest book

Yesterday, I dove into Comfort, Ottolenghi’s newest cookbook, and today decided to try out a bean dish served over yogurt to go with the mezze spread I prepared tonight that would be followed by beef short ribs with @belazu_co tagine paste and prunes.

At first, I wasn’t sure about pairing the beans with yogurt, so I made a yogurt-based meze Atom to serve on the side instead. But after trying the two together, I changed my mind—next time, I’ll definitely serve it as intended. The creamy yogurt beautifully balances the warm, spiced beans, making it a truly satisfying dish.

The flavors reminded me of another favorite from Shelf Love, which is much spicier, thanks to chili and preserved lemons. This version, however, is a bit milder and more comforting. It’s flavored with thyme, oregano, fennel seeds, and smoked paprika, then topped with crispy tomato skins for added texture. The combination of rich butter beans and the smoky paprika was truly delicious. What really stood out were those crispy tomato skins sprinkled on top. They add a burst of flavor and crunch, and I can see why the book recommends keeping them on hand for salads or pasta dishes.

The beans themselves are buttery and creamy, especially if you can find the larger butter beans or judiones, as suggested in the recipe. I used @boldbeanco jarred butter beans.

Overall, this dish was a hit and I can’t wait to make it again, next time fully embracing the yogurt base. It’s one of those simple yet elevated dishes that can stand alone or be part of a larger mezze spread. Highly recommend giving it a try if you’re looking for something comforting yet unique!