Spiced beans and haloumi
Prep
10m
Cook
25m
serves
4
Spiced beans and haloumi
These homemade beans are lightly spiced with a lovely thick sauce. You could serve them with an egg, but they are especially tasty with fried haloumi. Look for good quality haloumi and keep a few packets in the fridge; it lasts well and is ideal for adding a special touch to a simple meal, says Melissa.
This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.
Ingredients (13)
- 1 tsp coconut oil
- 250g haloumi, cut into 1cm pieces
- Toasted bread, to serve
Spiced beans
- 1 tbs coconut oil or ghee
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp smoked paprika (pimenton)
- Pinch dried chilli flakes
- 1 tbs tomato paste
- 400g canned chopped tomatoes
- 1 tbs maple syrup
- 2 tsp apple cider vinegar
- 800g canned cannellini beans, rinsed, drained
Method
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1.For the spiced beans, melt oil in a wide frypan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, paprika and chilli flakes, and cook, stirring constantly, for 1 minute or until fragrant. Add tomato paste and cook, stirring constantly, for 30 seconds or until heated through. Add tomatoes, maple syrup and apple cider vinegar, and bring to the boil.
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2.Reduce to a simmer and cook, stirring occasionally, for 5 minutes or until thickened slightly. Add beans and simmer, stirring occasionally, for 5 minutes or until cooked through and sauce is thick.
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3.Meanwhile, to cook the haloumi, melt oil in second frypan over high heat. Add haloumi and cook for 1-2 minutes each side or until golden brown.
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4.Divide the toast among plates and top with beans. Scatter with haloumi and serve immediately.
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