Ready in as little as 25 minutes and super simple to make, the bean and halloumi stew is the perfect addition to quick and easy winter meals.
The slabs of halloumi add a delicious saltiness and this dish is best served with cheesy garlic bread.
While the stew is vegetarian – full of mixed beans, peppers and onion – it would be easy to add in some meat if you so wish.
If you prefer to make the tomato-based bean and halloumi stew vegan, then the halloumi can be swapped out for fried aubergine.
Swapping out the pesto for a vegan-friendly pesto is also advised if your dietary preference eliminates animal products.
Bean and halloumi stew
- Prep: Five mins
- Cooks in: 20 mins
Ingredients:
- Three tbsp olive oil
- One onion, thinly sliced
- One red pepper, thinly sliced
- Two garlic cloves, crushed
- Three tbsp red chilli pesto, sundried tomato pesto or vegan alternative
- One heaped tsp ground coriander
- 400g can mixed beans, drained and rinsed
- 400g can chopped tomatoes
- Half x 250g block halloumi, sliced
- Half small bunch of coriander, finely chopped
- Garlic bread, to serve (optional)
Method
First, get all the ingredients together and slice the onion and pepper. Heat two tablespoons of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened.
Meanwhile, drain and rinse the can of mixed beans, open the tin of chopped tomatoes, and put the garlic in a garlic crusher.
Add the garlic, pesto and ground coriander, and cook for one minute. Tip in the beans and tomatoes along with half a can of water (or less), then bring to a simmer and cook uncovered for 10 minutes.
Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for two minutes on each side, or until golden brown.
Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Preferably, serve with garlic bread.
