Serves
6
Prep
15
mins
Cooking
130
hrsmins
Haloumi & Pinto Bean Stew
Directions
Step 1
Cook the beans as per on pack instructions. Drain and set aside.
Step 2
Heat oil in a large pot and gently sauté onions for 4-5 minutes. Add the capsicum and continue to cook for another 6-7 minutes, stirring frequently.
Step 3
Add garlic, paprika and cumin and stir for 1 minute until fragrant. Add tomato paste and chilli flakes and cook for another 2-3 minutes.
Step 4
Add both tomatoes, the cooked pinto beans and vegetable stock. Stir and simmer gently for 15 minutes. Season to taste with salt and pepper.
Step 5
While the stew is simmering, gently pan fry the haloumi slices in some olive oil until they appear lightly golden brown on both sides.
Step 6
Ladle stew into bowls, sprinkle with coriander and top with the haloumi slices.
Tips
- For best results, we recommend soaking the Pinto Beans overnight.
Ingredients
- 2 cups McKenzie's Pinto Beans
- 4 tbs olive oil
- 1 large brown onion, finely chopped
- 2 large red capsicums, chopped into cubes
- 4 garlic cloves, finely chopped
- 1 tbs smoked sweet paprika
- 1 tbs ground cumin
- 3 tbs tomato paste
- 1/2 tsp chilli flakes
- 400g can crushed tomatoes
- 400g can cherry tomatoes
- 1 cup vegetable stock
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste McKenzie's Whole Black Peppercorn Large Grinder
- 225g haloumi, sliced 5mm in thickness
- To serve, coriander leaves, roughly chopped
