Butter Bean and Halloumi Stew with Pesto
A hearty and flavour-packed butter bean and halloumi stew made with red pesto, passata and chickpeas. Ready in under 30 minutes, this easy vegetarian dinner is rich, comforting and full of protein.
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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.
