Hearty bean and halloumi stew made from canned beans, fresh bell peppers, and onions. Simmered in a flavorful tomato sauce and topped with a few fried halloumi cheese slices. This stew is perfect for a cozy weeknight dinner or for a comforting meal on a cold day.
This bean and halloumi stew is a great way to use up pantry staples and create a satisfying meal. The canned beans provide a source of protein and fiber, while the bell peppers add a crunchy texture and a burst of color.
The tomato sauce gives the stew a rich and slightly acidic taste, balanced out by the salty and slightly chewy halloumi cheese.
The combination of flavors and textures in this stew is sure to please everyone in your family.
Also, I like making this beans and halloumi stew because it is versatile.
You can customize it to your liking and add different additional veggies to make it exactly to your liking.
If you prefer spicy food, you can add a diced pepper or a pinch of cayenne pepper.
This recipe is great to use as a starting point and to use what you have on hand in your pantry.
🥰 Why You Will Love This Recipe?
- It is a quick recipe with some simple steps that are easy to follow.
- It is a versatile recipe. You should worry about the exact amount of the ingredients. Plus, you can easily substitute or add more ingredients to your liking to make it more personal.
- It is a budget-friendly recipe. The biggest expense of the recipe will be the halloumi cheese, but besides it, we will use canned beans and canned tomatoes which are cheap.
- This recipe is great for meal prepping. You can easily prepare a larger quantity, and to store the leftovers in the refrigerator or in the freezer for future meals. When is needed, just reheat and you will have a delicious meal on your plate.
🥘 Ingredients and Substitutes
- Beans. I used a mix of white and red beans for more nutrients and more colors in the plates. But you can only use one type of bean.
- Halloumi. You need to pick a cheese that doesn’t melt and halloumi is the perfect option for this.
- Bell peppers. I used half a red bell pepper and half of a yellow one for more color on the plate. You can use only one type of bell pepper, or you could also add chili peppers or you could replace them with pepper paste.
- Garlic, Onions. I used this base of simple fresh vegetables, but you could also add celery or replace the fresh onion and garlic with the dry version of them.
- Seasoning. I used cumin, chili flakes, salt, and black pepper. You can omit something you don’t like, or add other spices you prefer.
👩🍳 Step-by-step Directions
Cut the onion “julienne” and mince the garlic. Saute them for about 5 minutes on medium-to-low heat in a pan with a thick bottom in order to cook them more evenly.
Also, at this stage you can add also the chili flakes, you prefer spicy food.
After the onion has softened a little bit, add the sliced bell pepper and other spices you have decided to use.
Mix everything well and saute them on medium to low heat until the bell pepper softens. This should take about 7 minutes.
Add the canned tomatoes and beans.
Quick Note: Before adding the canned beans, squeeze all the excess liquid from them.
Mix everything, cover the pan with a lid and let everything cook for about 30 minutes on low heat.
Pro Tip: After 15 minutes, check the density of the ingredients and if you think that it is too liquid, let it cook for the last 15 minutes without the lid.
After the sauce is ready, take another pan, heat it well and on the dry pan, fry the halloumi cheese slices on both sides until it turns golden.
When the halloumi cheese is browned, put the beans on the plate you decided to serve, and add 1-2 slices of halloumi on top.
After that, you can sprinkle some freshly chopped greens for extra freshness and color.
🍽️ Serving Suggestions
I usually prefer to serve it as is, but if you’re looking for a more complete dish, you may consider serving it near a bed of steamed white or brown rice.
The rice will absorb a part of the flavorful sauce and will make the dish more filling.
Another option is to serve the beans and halloumi stew with a few slices of crusty bread. This will help to soak up the flavorful sauce and makes a great way to enjoy the dish.
If you’re looking for a more balanced dish, you may consider serving it near a salad. The easiest salad you can do is to mix a few salad leaves with tomatoes, cucumbers, and a little bit of lemon juice.
As you can see, this stew is very versatile and you can serve it in various ways. It all depends on the situation and how you want to serve it.
Pick the option that fit best your needs.
🏆 Expert Tips. What to Pay Attention To?
- Use ripe bell peppers to get a better flavor and texture. The bell peppers should be firm and have a deep color.
- Use good quality ingredients. As we will use canned tomatoes and canned beans, ensure that they are high-quality. Pick your favorite brands that you know that they are flavorful and delicious.
- To prevent the vegetables and the entire stew from getting too mushy, consider cooking it on low heat. This will make the vegetables cook evenly and the flavors will have some more time to develop.
- Don’t be afraid to experiment. As this recipe is versatile, feel free to experiment with different vegetables, spices, and seasonings to make this recipe your own.
♻️ Make Ahead, Storage and Heating:
Can I Prepare It Ahead?
Yes, you can prepare it ahead of time on the weekend or freeze it and serve it when you will need it.
How Long Does It Last in the Fridge?
It should last for 3-4 days in the fridge if you will keep it in an air-tight container.
Can You Freeze the Beans and Halloumi Stew?
You can freeze only the beans in the refrigerator for up to 6 months. The fried halloumi cheese will not freeze well, so because of that is recommended just to fry a fresh slice of halloumi in the day when you plan to defrost and enjoy this beans stew.
How to Reheat it?
The easiest way is to reheat the beans and halloumi stew on the stove or in the microwave for a few minutes.
📋 Recipe Card:
Bean and Halloumi Stew
- Cut the vegetables "julienne".1 Onion, ½ piece Red Bell Peppers, ½ piece Yellow Bell Pepper
- Put the sliced onion and garlic in a pan. Saute them for about 5 minutes or until the onion becomes a little transparent. Also, at this stage you can add chili flakes if you prefer spicy food.1 Onion, 2 cloves Garlic, 1 piece Chili Pepper Flakes, 2 tablespoon Olive Oil
- After this, add the bell peppers and the spices. Mix well and cook them until the bell pepper will soften a little bit.½ piece Red Bell Peppers, ½ piece Yellow Bell Pepper, ⅛ teaspoon Cumin
- Add the canned beans and tomatoes. Mix well and cook them for 30 minutes.2 Cans Canned Beans, 1 Can Canned Tomatoes
- After this, when the beans are cooked, take a frying pan and fry the halloumi slices on both sides.9 oz Halloumi Cheese
- When you have fried halloumi, serve the beans, and put the halloumi slices on top of the beans. Sprinkle some freshly chopped greens on top of the stew.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- If you use canned beans, drain the excess liquid well before you will start cooking them.