Big bean pot Hub02
Meals

This tomatoe-y sweet potato + beany stew is great served with sticks of halloumi for little fingers to grab.

  • Serves

    4
  • Prep

    10
  • Cook

    25

      Ingredients

      • 1 tablespoon olive oil
      • 1 onion, finely chopped
      • 1 red pepper, deseeded and finely diced
      • 300 g/10½ oz sweet potatoes, peeled and cut into 1 cm/½ inch small pieces
      • 2 large garlic cloves
      • 400 g/14 oz can passata (sieved tomatoes)
      • 400 g/14 oz can cannellini beans, drained
      • 100 g/ 3½ oz canned no-sugar, no salt sweetcorn, drained
      • 2 tablespoons tomato purée
      • 1 teaspoon Cajun spice mix
      • 1 teaspoon dried oregano
      • 225 g/8 oz block of halloumi, rinsed and patted dry, sliced into 1 cm/½ inch thick fingers (enough for 4)
      • freshly ground black pepper
      • couscous, to serve (optional)

      Method

      1. Heat the oil in a large saucepan over a medium heat. Add the onion, red pepper and sweet potatoes and cook for 6 minutes, stirring occasionally, until softened. Stir in the garlic
      2. Heat the oil in a large saucepan over a medium heat. Add the onion, red pepper and sweet potatoes and cook for 6 minutes, stirring occasionally, until softened. Stir in the garlic
      3. Add the passata, cannellini beans, sweetcorn, tomato puée, spice mix, oregano and 200 ml/7 fl oz of water, give everything a good stir and bring almost to the boil. When the sauce starts to bubble, turn the heat down slightly, part-cover with a lid, and simmer for 15–18 minutes or until the sauce has reduced and thickened, and the vegetables are tender and mashable. Season with a little pepper
      4. Meanwhile, heat a splash of oil in a large frying pan and add the halloumi. Cook for 2 minutes, turning once, until softened and starting to colour. Serve the beans in bowls with couscous, if liked, and halloumi on the side as finger food. Leftovers will keep in an airtight container in the fridge for up to 3 days
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