Bean and Halloumi Stew

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1onion
• ½red pepper
• ½yellow pepper
• 2 clovesgarlic
• ⅛ teaspooncumin
• 2 canscanned beans
• 1 cancanned tomatoes
• 255 g (9 oz)halloumi
• 1 piecechilli flakes
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Slice the vegetables

   Cut the vegetables into julienne strips.

2. 2

   Soften the onion

   Put the sliced onion and garlic in a pan and sauté for about 5 minutes, until the onion is slightly translucent. Add the chilli flakes now if you like a spicier stew.

3. 3

   Cook the peppers

   Add the peppers and spices, mix well and cook until the peppers have softened a little.

4. 4

   Simmer the stew

   Add the canned beans and tomatoes. Mix well and cook for 30 minutes.

5. 5

   Fry the halloumi

   Once the beans are cooked, heat a frying pan and fry the halloumi slices on both sides.

6. 6

   Serve the stew

   Spoon the beans into bowls and arrange the fried halloumi on top. Sprinkle with freshly chopped greens.

What is bean and halloumi stew?

This is a tomato-based bean stew finished with slices of fried halloumi. It uses a straightforward, familiar home-cooking combination of beans, vegetables and canned tomatoes, with the cheese providing a salty, browned topping.

The stew’s American-style weeknight approach keeps preparation simple: build flavour in one pan, simmer the beans and tomatoes, then fry the halloumi separately just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 22g protein, 39g carbs, 16g fat.

Beans and tomatoes provide most of the carbohydrates, while the beans and halloumi contribute protein. Olive oil and halloumi supply much of the fat; serve the stew with extra vegetables or salad for a more varied plate.

Prepare the vegetables

Julienne strips: cut the onion and peppers into thin, even pieces so they soften at a similar pace.

Garlic: slice or chop it finely so it can flavour the oil alongside the onion without leaving large pieces in the stew.

Build the tomato base

Start gently: sauté the onion and garlic for about 5 minutes, until the onion is a little translucent. Add chilli flakes at this stage if you want heat.

Seasoning: cumin, black pepper and salt go in with the peppers. Taste the finished stew before adding much salt, since halloumi can be salty.

Simmer for a hearty texture

Beans and tomatoes: mix them into the softened vegetables, then cook the mixture for 30 minutes as directed. Stir occasionally so the base does not catch on the bottom of the pan.

Doneness: the peppers should be tender and the tomato sauce should coat the beans. Canned beans are already cooked, so this simmer brings the flavours together rather than cooking dried beans from scratch.

Fry the halloumi

Separate pan: fry the slices on both sides after the stew is ready. Keeping the cheese separate helps it brown rather than soften in the tomato sauce.

Serve promptly: place the halloumi on the beans just before eating, while the cheese is still warm and its browned surface has some contrast with the stew.

Make it a complete meal

The stew is substantial on its own, or you can serve it with bread to mop up the tomato sauce. A simple green salad or steamed vegetables make a fresh accompaniment.

Fresh greens: the method suggests chopped greens as a finishing touch. Add them just before serving so they retain their colour and fresh flavour.

Recipe notes & tips

• Cut the vegetables into similarly sized strips so they soften evenly.
• Keep the onion and garlic over moderate heat while sautéing to avoid browning them too quickly.
• Add chilli flakes with the onion and garlic if you want their heat distributed through the stew.
• Taste before salting, as the halloumi may add plenty of salt to each serving.
• Fry the halloumi shortly before serving for the best browned surface.
• Stir the bean mixture occasionally during its 30-minute cook.

Variations

• Change the beans: use your preferred canned beans, keeping the total at two cans.
• Adjust the heat: add more or fewer chilli flakes to suit your taste.
• Add fresh greens: finish with chopped herbs or greens as suggested in the method.
• Serve with bread: add crusty bread alongside to scoop up the tomato sauce.
• Add more peppers: increase the pepper proportion for a more vegetable-forward stew.

Common mistakes to avoid

• Salting too early: halloumi can be salty, so taste the stew before adding salt.
• Uneven cuts: large pieces soften at different rates; aim for similar julienne strips.
• Skipping the simmer: cook the beans and tomatoes for the full 30 minutes so the flavours can come together.
• Overcooking the halloumi: fry both sides and serve it once browned, rather than leaving it in the stew.
• Forgetting to stir: the tomato base can catch on the pan, so stir it occasionally while it cooks.

How to store

Refrigerate leftover stew in a covered container and use within 3 days. Store the halloumi separately if possible; reheat the stew in a pan until hot, and fry or briefly reheat the cheese before serving.

Frequently asked questions