Bean & halloumi stew recipe | Good Food

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)

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.