Name: Haloumi & Pinto Bean Stew
Prep time: 15 min
Cook time: 1 h 30 min
Yield: Serves 6
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

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

Step 1

Cook the beans as per on pack instructions. Drain and set aside. 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 2

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. 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 3

While the stew is simmering, gently pan fry the haloumi slices in some olive oil until they appear lightly golden brown on both sides. Ladle stew into bowls, sprinkle with coriander and top with the haloumi slices.

For best results, we recommend soaking the Pinto Beans overnight.

Haloumi & Pinto Bean Stew