Bean & halloumi stew
About this recipe
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
Tags
Nutrition per Serving
Credits
Esther Clark
BBCGoodFood / Tasty
Rating
4.7 / 5
269 ratings
Directions
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.
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.
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.
Ingredients
Equipment needed
frying pan, bowl
3 tbsp olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
2 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)
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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