As a long-married couple, we have learned the art of compromise and do so on number of issues. That includes what we cook and eat. Eric is a huge fan of beans. It seems like there are none that he will not eat. I am not much of a fan of beans. But because Eric likes them, I keep a variety of beans in the pantry, and we occasionally make a recipe using some. On the flip side, I love cheese. We typically have at least a dozen different kinds of cheese in the fridge. Eric limits how much cheese he eats and certainly does not snack on it as I do.

What drew me to today’s recipe was the halloumi cheese. This type of cheese is a semi-hard, brined one that originated in Cyprus. It is renowned for its high melting point. While the cannellini beans in the ingredient list caused me to hesitate, I knew Eric would appreciate a dish with these white beans in it so we made it. And we both loved the dish!

Juicy cherry tomatoes are seasoned and cooked to bursting. Then the buttery beans are stirred into the skillet, and the mixture is topped with slices of halloumi cheese. The whole thing is placed under the broiler where the cheese becomes golden and crispy on the outside while retaining its soft and chewy texture on the inside. A drizzle of olive oil, a squeeze of lemon juice, and some fresh parsley complete the dish. We enjoy this with some crusty bread to soak up the flavorful sauce that results from cooking the tomatoes.

Halloumi with Tomatoes & White Beans

Halloumi with Tomatoes & White Beans (adapted from cooking.nytimes.com)  Total Time Required: 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes, Yield: 4 servings

Ingredients:

• olive oil, as needed
• 1 pound cherry or grape tomatoes, halved lengthwise
• 2 garlic cloves, minced or pressed
• 1 tablespoon finely chopped parsley, plus more for serving
• 1 teaspoon honey, plus more for serving
• 1/2 teaspoon dried oregano
• salt and black pepper
• 15-ounces cannellini beans, drained
• 8-ounces block halloumi, cut into 1/4-inch thick slices
• juice of 1/2 lemon
• crusty bread, for serving

Directions:

Set the broiler to high heat, with a rack positioned in the upper third of the oven, about 3 to 4 inches from the heat source.

In a large, cast iron skillet, combine 2 tablespoons of the olive oil with the tomatoes, garlic, parsley, honey, and oregano over medium heat. Season with salt and pepper.

Combine the tomatoes with the olive oil, garlic, parsley, honey, oregano, salt, and pepper.

Cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Cook until the tomatoes release their juices.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

Add the beans to the tomato mixture.

Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven.

Top the tomato-bean mixture with the halloumi.

Broil until the halloumi is golden and crispy on top, about 5 minutes.

Broil until the cheese is golden.

Drizzle olive oil generously over the top, add a squeeze of juice from half the lemon, and a drizzle of honey over the pan. Garnish with parsley.

Drizzle with olive oil & lemon juice and garnish with parsley.

Serve immediately, with bread if desired.

Serve with bread.

Compromising is delicious!  ~Linda

Halloumi with Tomatoes & White Beans (adapted from cooking.nytimes.com)  Total Time Required: 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes, Yield: 4 servings

Ingredients:

• olive oil, as needed
• 1 pound cherry or grape tomatoes, halved lengthwise
• 2 garlic cloves, minced or pressed
• 1 tablespoon finely chopped parsley, plus more for serving
• 1 teaspoon honey, plus more for serving
• 1/2 teaspoon dried oregano
• salt and black pepper
• 15-ounces cannellini beans, drained
• 8-ounces block halloumi, cut into 1/4-inch thick slices
• juice of 1/2 lemon
• crusty bread, for serving

Directions:

Set the broiler to high heat, with a rack positioned in the upper third of the oven, about 3 to 4 inches from the heat source.

In a large, cast iron skillet, combine 2 tablespoons of the olive oil with the tomatoes, garlic, parsley, honey, and oregano over medium heat. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes.

Drizzle olive oil generously over the top, add a squeeze of juice from half the lemon, and a drizzle of honey over the pan. Garnish with parsley and serve immediately, with bread, if desired.