Combining beans in a rich tomato sauce with chewy halloumi, this butter beans and halloumi bake makes the perfect vegetarian dinner. Scoop the delicious sauce with some crusty bread and enjoy it on its own or with a salad.
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If you're looking for one-pot vegetarian meals that are easy to make but also super satisfying, this butter beans and halloumi bake definitely fits the bill.
This is a flavourful vegetarian dish that you can enjoy in its own, with a green salad or with some crusty bread. The bread you see in the pics is my crispy rosemary foccacia, which is great fro scooping the sauce right from the pan.
You only need a couple of ingredients to make this baked halloumi with beans, and you can use tinned beans for convenience. If you want to make this baked beans dish vegan, you can skip the halloumi — it's still a delicious sauce.
Why does halloumi work in this recipe?
Halloumi is a firm, mild cheese from Cyprus made from goat's or sheep's milk, or even a combination of the two. Halloumi is typically vegetarian, but make sure you check the package because sometimes it's made with rennet, which is animal-derived.
Halloumi works great bakes on top of veggie sauces because it soaks up the flavours while baking, resulting in a chewy, tasty accompaniment to your favourite veggies.
For this halloumi bake recipe, I use a whole block of halloumi, which I slice and place over the sauce and beans. You can also drizzle it with more olive oil and add some extra oregano or other herbs on top if you want.
The halloumi remains slightly firm and becomes chewy when baked, developing a lovely golden crust on the outside. The inside will be squishy and soft, and you'll be likely having trouble stopping at a single serving.
Recipe tips and tricks
- You can also cut the halloumi into bite-size pieces and spread them over the sauce before baking.
- I use tinned baked beans for this recipe because I want it to be quick, and I typically have trouble remembering to soak beans overnight. If you want to use real butter beans, soak them overnight and boil them until tender before adding them to the sauce.
- You can serve this roasted halloumi and beans with crusty bread so you can scoop the last bit of sauce from the pan. If you want to go easy on the carbs, a simple salad would also work great.
- I use tinned plum tomatoes that I crush by hand for this recipe, but you can use chopped tomatoes or crushed tomatoes if you want.
If you liked this butter beans and halloumi bake, have a look at some of my other quick vegetarian recipes:
- 2 tablespoon olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 x 400 g (14 oz) tins plum tomatoes
- 1 bay leaf
- 2 x 400 g (14 oz) tins butter beans
- 1 cup vegetable stock
- 225 g (½ lb) halloumi, sliced
- Fresh parsley, to garnish
- In a large oven-proof pan, heat the olive oil and fry the red onion for 1-2 minutes over medium heat until it softens. Add the garlic and continue to cook for another 30 seconds until it softens. Preheat the oven at 190°C (375°F). Add the smoked paprika, oregano, and thyme to the pan and stir well. Tip in the chopped tomatoes and butter beans and stir everything well.
- Add ½ of the stock and stir (only use the rest if the sauce looks too thick). Season to taste.
- Level the contents of the pan with a spoon and place the halloumi slices on top.
- Transfer the pan to the oven and bake for 20-25 minutes until the halloumi is golden and slightly crispy.
- Garnish with fresh parsley if you want and serve with crusty bread.
Amount Per Serving: Calories: 490Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 494mgCarbohydrates: 54gFiber: 17gSugar: 12gProtein: 29g
Nutritional information is an estimate provided by an online nutrition calculator.