Bean & halloumi stew
👥
2 servings
🥘 Ingredients
- • 1 onion
- • 1 red pepper
- • 1 tsp ground coriander
- • 1/2 bunch fresh coriander
- • 125 g halloumi
- • 2 garlic cloves
- • 2 tbsp olive oil
- • 3 tbsp red chilli pesto
- • 400 g chopped tomatoes
- • 400 g mixed beans
- • salt
🔧 Equipment
- • frying pan
📝 Instructions
-
1
Add olive oil to a frying pan over medium heat. Add the onion(thinly sliced) and red pepper(thinly sliced) with a pinch of salt and fry for 10 minutes, until softened.🥘 2 tbsp olive oil 🥘 1 onion 🥘 1 red pepper 🥘 salt🔧 frying pan⏱️ 10 minutes
-
2
Add garlic cloves(crushed), the red chilli pesto (or sundried tomato pesto / vegan alternative), and ground coriander. Cook for 1 minutes, stirring.🥘 2 garlic cloves 🥘 3 tbsp red chilli pesto 🥘 1 tsp ground coriander⏱️ 1 minutes
-
3
Add mixed beans (drained and rinsed) and chopped tomatoes, plus about half the drained tomato-can water. Bring to a simmer and cook uncovered for 10 minutes.🥘 400 g mixed beans 🥘 400 g chopped tomatoes⏱️ 10 minutes
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4
Meanwhile, in a separate frying pan, heat the remaining oil and fry halloumi(sliced) for 2 minutes on each side, until golden brown.🥘 125 g halloumi🔧 frying pan⏱️ 2 minutes
-
5
Taste the bean stew for seasoning. Spoon into bowls, top with the fried halloumi, and scatter over chopped fresh coriander. Serve with optional garlic bread.🥘 1/2 bunch fresh coriander