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Bean & halloumi stew

• Esther Clark

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.7 out of 5.436 ratingsRate

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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

Freezable (stew only)

Egg-free

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 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)

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Nutrition: Per serving

• kcal468

• fat25g

• saturates7g

• carbs36g

• sugars12g

  low

• fibre14g

  high

• protein19g

• salt1.9g

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Method

• 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.

RECIPE TIPS

HOW TO MAKE IT VEGAN

Swap the halloumi for fried aubergine slices and use a vegan- friendly sundried tomato pesto.

Recipe from Good Food magazine, January 2020

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A star rating of 4.7 out of 5.436 ratings

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