Rich, comforting and packed full of flavour, this butter bean and halloumi stew with pesto is also a great protein hit.
Pesto is a great way of adding extra flavour, and I always keep a jar in the cupboard for weeknight dishes like this one. I use red pesto here and it is so, so tasty.
The stew is really simple with onion, passata, the pesto, butter beans and chickpeas. Top with some golden halloumi and you have a simple but hearty vegetarian stew that’s ready in less than half an hour.
Why You’ll Love This Butter Bean and Halloumi Stew
This stew has everything you want from a quick vegetarian dinner – rich tomato flavour, hearty beans and crispy golden halloumi on top. It’s simple to make, uses mostly cupboard ingredients and feels comforting and filling without being heavy.
Plus, it’s high in protein thanks to the halloumi, butter beans and chickpeas, making it a satisfying meat-free meal that everyone will love!
The Ingredients
- Olive oil – to start the cooking. You could also use vegetable oil.
- Onion – use a brown or yellow onion.
- Red pesto – get a jar of your favourite red pesto like I did or, if you have more time, you can make your own.
- Passata – passata makes this stew beautifully smooth. Do use it if you can, don’t switch for chopped tomatoes.
- Butter beans – use ones in a tin in water. Use queen butter beans if you like – they have a great bite to them.
- Chickpeas – again, use a tin of chickpeas in water.
- Halloumi – if you don’t fancy halloumi, this stew would also be great topped with crumbled feta.
How to Get Perfectly Golden Halloumi
This highlight of this stew is that WONDERFUL halloumi – here’s how to make sure it’s perfect:
- Cut the halloumi into even cubes so it cooks evenly.
- Bake on parchment for 20 minutes at 180°C until golden and bubbling.
- Alternatively, pan-fry for 2–3 minutes on each side.
- Don’t overcook — it can turn rubbery if left too long.
- For extra crispness, brush lightly with olive oil before cooking.
Serving Suggestions
- Serve the stew in warm bowls with a drizzle of olive oil.
- Add crusty sourdough or flatbread to mop up the sauce.
- Top with extra pesto or fresh basil for colour.
- For a heartier meal, serve over rice, couscous or quinoa.
FAQs
Yes — it’ll have a fresher, herby flavour, and works just as well.
Absolutely. Cannellini or borlotti beans are great alternatives.
Yes! Use vegan pesto and swap the halloumi for grilled aubergine, tofu or vegan cheese.
Butter Bean and Halloumi Stew with Pesto
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 100 grams red pesto
- 690 grams passata
- 400 grams butter beans tinned
- 400 grams chickpeas tinned
- 225 grams halloumi
Instructions
- Preheat the oven to 180 degrees Celsius. Line a baking tray with a sheet of baking parchment. Cut the halloumi into 1 inch cubes and place on the parchment. Bake in the oven for 20 minutes until golden.
- Meanwhile, peel and finely chop the onion.
- Put the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until starting to soften.
- Add the red pesto, stir and cook for 30 more seconds.
- Pour in the passata, drained butter beans and drained chickpeas. Bring to a simmer and cook gently for 10 minutes.
- Taste your stew and season with salt and pepper if needed – if your pesto was very flavourful, you might not need to.
- To serve, ladle the stew into bowls and top with cubes of halloumi.
Notes
Variations & Add-Ins
- Swap the beans: Try cannellini or haricot beans instead of butter beans.
- Use green pesto: For a fresher, basil-forward flavour.
- Add greens: Stir in a handful of spinach or kale before serving.
- Add spice: A pinch of chilli flakes or smoked paprika adds warmth.
- Make it vegan: Use vegan pesto and swap halloumi for roasted aubergine or crispy tofu.
Storage & Reheating
- Fridge: Keeps up to 3 days in a sealed container.
- Freezer: Freeze the stew (without halloumi) for up to 3 months.
- Reheat: Warm gently on the hob and top with freshly cooked halloumi before serving.
- Meal prep tip: Make a double batch of the stew and cook the halloumi fresh each time.
Get the cook books:
Beautiful soup! I’ve never seen halloumi used as a topping, but why not?!!!
Thank you Mimi! Love halloumi as a topping – it makes it feel very luxurious