Butter Beans and Halloumi Bake

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumred onion, chopped
• 4 clovesgarlic, minced
• 1 tablespoonsmoked paprika
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 2 × 400 g tins (14 oz each)plum tomatoes
• 1bay leaf
• 2 × 400 g tins (14 oz each)butter beans
• 240 ml (1 cup)vegetable stock
• 225 g (½ lb)halloumi, sliced
• To tasteseasoning
• To garnishfresh parsley

Instructions

1. 1

   Cook the aromatics

   Heat the olive oil in a large ovenproof pan over a medium heat. Fry the red onion for 1–2 minutes, until softened, then add the garlic and cook for another 30 seconds. Preheat the oven to 190°C (375°F). Stir in the smoked paprika, oregano and thyme, then add the tomatoes and butter beans and mix well.

2. 2

   Add the stock

   Stir in half the vegetable stock, adding the remainder only if the sauce seems too thick. Season to taste.

3. 3

   Top with halloumi

   Level the mixture in the pan with a spoon and arrange the halloumi slices on top.

4. 4

   Bake until golden

   Transfer the pan to the oven and bake for 20–25 minutes, until the halloumi is golden and slightly crisp.

5. 5

   Garnish and serve

   Scatter over fresh parsley if desired and serve with crusty bread.

What is a butter beans and halloumi bake?

This is a one-pan-style vegetarian bake: tender butter beans simmer in a tomato sauce, with slices of halloumi baked on top. Its flavours draw on familiar Greek and Mediterranean ingredients, including olive oil, oregano and thyme.

The creamy beans make the dish filling, while smoked paprika adds depth and the halloumi brings a salty, chewy contrast. Baking the cheese over the sauce gives it a chance to colour while the beans warm through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 29g protein, 54g carbs, 19g fat.

The butter beans and tomatoes provide most of the carbohydrates, while the halloumi contributes protein and much of the fat; olive oil adds further fat. Pair a portion with a green salad, or serve with a modest amount of crusty bread to round out the plate.

Build flavour in the pan

Onion first: give it a couple of minutes in the oil so it begins to soften before adding the garlic. Keep the heat moderate, as garlic can catch quickly.

Spices next: stir the paprika, oregano and thyme into the softened aromatics before adding the tomatoes and beans. This coats the mixture evenly with seasoning.

Adjust the sauce

Stock carefully: begin with half of the stated amount and stir it in. Add the rest only if the tomato mixture looks too thick; the beans and tomatoes already contribute moisture.

Seasoning: taste the sauce and adjust it before adding the halloumi. Halloumi is naturally salty, so take that into account when seasoning.

Look for golden halloumi

Arrange the slices in a single layer across the top so they have room to brown. After 20 minutes, check for a golden surface and slightly crisp edges.

The bake is ready when the topping has coloured and the tomato sauce is hot. If it needs more time, continue baking up to the stated 25 minutes.

Choose the right pan

Use a large ovenproof pan so you can cook the aromatics and bake the finished dish in the same vessel. Check that its handle and any lid are suitable for oven use.

No ovenproof pan? Cook the sauce in a frying pan, then transfer it to an ovenproof baking dish before adding the halloumi.

Serve it while hot

Crusty bread is a natural partner for the rich tomato sauce and makes it easy to scoop up the beans. A crisp green salad can add a fresh contrast.

Let the bake stand briefly after taking it from the oven, then serve straight from the pan. This gives the sauce a moment to settle while keeping the halloumi warm.

Recipe notes & tips

• Drain and rinse the butter beans if the tins contain brine.
• Keep the garlic moving in the pan so it softens without browning.
• Start with half the stock, then add more only if the sauce needs thinning.
• Spread the halloumi slices out rather than piling them on top of one another.
• Check that your pan is ovenproof before transferring it to the oven.

Variations

• Add greens: Stir a handful of spinach into the hot sauce before topping it with halloumi.
• Bring the heat: Add chilli flakes with the paprika for a spicier sauce.
• Use fresh herbs: Replace the dried oregano and thyme with fresh herbs, adding them to taste.
• Add olives: Stir pitted olives into the tomato and bean mixture before baking.
• Change the beans: Use another tinned white bean if butter beans are unavailable.

Common mistakes to avoid

• Burnt garlic: Add it after the onion has softened and cook it only until fragrant.
• Too much stock: Begin with half the amount and add the rest only if the sauce looks too thick.
• Crowded halloumi: Arrange slices in one layer so their tops can brown.
• Unseasoned sauce: Taste and season the tomato mixture before adding the cheese.
• Non-ovenproof pan: Transfer the mixture to an ovenproof dish before baking.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot in the oven or microwave; the halloumi may soften rather than stay crisp.

Frequently asked questions