bean halloumi stew

 Bean & halloumi stew

Bean & halloumi stew

Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper


    • 3 tbsp olive oil
    • onion, thinly sliced
    • red pepper, thinly sliced
    • garlic cloves, crushed
    • 3 tbsp red chilli pesto, sundried tomato pesto or vegan alternative
    • 1 heaped tsp ground coriander
    • 400g can mixed beans, drained and rinsed
    • 400g can chopped tomatoes
    • ½ x 250g block halloumi, sliced
    • ½ small bunch of coriander, finely chopped
    • garlic bread, to serve (optional)



    • STEP 1

      Heat 2 tbsp 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. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.

    • STEP 2

      Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.

    • STEP 3

      Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.

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