Bean & halloumi stew
Prep
5 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is one of my go to weeknight suppers when I need something hearty and satisfying in under half an hour. The beauty of it is that you probably have most of the ingredients already in your cupboard, which means minimal shopping and maximum flavour. I love how the creamy halloumi melts into the rich tomato and bean base, while the coriander and chilli pesto add this wonderful depth. Beans are absolutely packed with fibre and protein, so you're getting proper nutrition without any fuss. It's comforting, colourful, and honestly tastes like you've spent hours cooking when you've really only spent twenty minutes.
Ella x
Ingredients
- 3 tbspolive oil
- 11 onion thinly sliced
- 11 red pepper thinly sliced
- 12 garlic cloves crushed
- 3 tbspred chilli pesto sundried tomato pesto or vegan alternative
- 11 heaped tsp ground coriander
- 400 gcan mixed beans drained and rinsed
- 400 gcan chopped tomatoes
- 1½ x 250g block halloumi sliced
- ½ smallbunch of coriander finely chopped
- 1garlic bread to serve(optional)
Detail level
Instructions
- 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.
- 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.
- 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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