Bean and Halloumi Stew
5m
prep time
25m
total time
Easy
level
12
ingredients
Use any can of beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper.
Method
Based on 2 servings, adjust as needed.
Step 1
If serving with garlic bread, preheat the oven and follow the instructions on the packet.
Step 2
Heat most of the 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 drained beans, pinch of sugar and tinned tomatoes along with ½ can of water (if cooking for 2), then bring to a simmer and cook uncovered for 10 mins.
Step 3
Add a splash more oil to a separate frying pan over a medium heat. Fry the halloumi for 2 minutes on each side or until golden brown.
Step 4
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.
- Ingredients
- Based on 2 servings
-
1 heaped tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g -
400g Chopped Tinned Tomatoes 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
125g Halloumi, sliced 1 x Sainsbury's Cypriot Halloumi Cheese 225g -
15g Coriander, finely chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Tin Cannellini Beans, drained, or any tinned beans 1 x Sainsbury's Cannellini Beans In Water 400g (235g*) -
1 pinch Sugar 1 x Sainsbury's White Granulated Sugar 500g -
1 Garlic Flat Bread, to serve 1 x Sainsbury's Garlic Flatbread, Taste the Difference 195g -
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic -
1 Onion, thinly sliced 1 x Sainsbury's Onions Loose -
1 Red Pepper, thinly sliced 1 x Sainsbury's Red Pepper -
3 tbsp Red Chilli Pesto, sundried tomato pesto 1 x Sainsbury's Chilli Pesto 190g -
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
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