Romesco Butter Beans
Preparation time: 60 minutes | Serves: 2-4 people
This recipe is delightfully simple but packed with incredible flavours. The base is inspired by Romesco – a Spanish dip/ sauce made with tomatoes, almonds, and roasted peppers for depth and sweetness.
I've used sun-dried tomatoes in my version for that intense tomato flavour, balanced perfectly by jammy roasted peppers and creamy white beans.
My Pantry Staple: Canned Beans
Beans, you gotta love 'em. Canned beans are honestly your pantry's best kept secret. Whether you're looking to bulk up a meal, whip up a speedy homemade hummus, make falafel, or add texture to a sandwich or salad, beans have got your back.
While I grew up eating different varieties of beans and lentils, I didn't appreciate their accessibility and versatility until I was a student stretching my grocery budget. These days I'm lucky enough to have access to fresh produce and protein, but I'm never without at least 2-3 cans of assorted beans in my pantry.
How to make my Romesco Beans -
The recipe starts off with red bell peppers being roasted until soft and jammy, alongside almonds and garlic cloves. Once cooled, they are blended with sund-ried tomatoes and lots of smoked paprika for those earthy, smoky, spiced notes.
I use white beans in the sauce, then cook it until it reduces and intensifies in flavour.
Serving Up
I love a creamy element with a tomato based sauce, so I served my beans with a big dollop of ricotta, olive oil and cracked pepper, mopping it all up with buttery toast.
To switch things up, I also went with the classic combination of sausages and beans, frying them off and topping with fried rosemary for a bit of drama.
What I love about this recipe is that it’s so moreish and you can go heavy or light on the toppings depending on how hearty you want it to be. Perfect for meal prep as the flavour deepens over a few days - this saucy bean recipe is a winner in my book.
Find some tips and swaps in the recipe notes below.
Ingredients
1 tbsp. olive oil
1 large (or 2 small-ish) red bell pepper
1/2 cup sun-dried tomatoes (drained)
10-12 almonds
4-5 large garlic cloves (skin on)
1/2 tbsp. smoked paprika
2 cans white beans, drained (I used butter beans)
1/2 tsp. brown sugar
Salt and pepper, according to taste
To serve
Toasted sourdough
Smooth ricotta
Fresh rosemary
Extra virgin olive oil (I use Pukara Estate garlic olive oil)
Cracked pepper (I use Pep)
Method
Roast the peppers for 30 minutes at 180°C in the air fryer (or 200°C in the oven for 40 minutes). Flip halfway, brush with oil, then roast for another 20 minutes.
Add the garlic and almonds at the halfway mark and toast for 10 minutes.
Place the peppers in a bowl, cover with cling wrap and set aside for 10 minutes, then peel off the skins. Peel the garlic too.
Blend the jammy roasted peppers, almonds, garlic, sun-dried tomatoes and smoked paprika until smooth. Add a splash of water if required.
Tip into a large saucepan with the drained beans.
Cook for 15-20 minutes until thickened, then add sugar and season to taste. Reduce until thickened to desired consistency.
Dish out the beans, top with ricotta, cracked pepper and a drizzle of olive oil. Serve with toasted sourdough.
Swaps, Serves & Storage
Do I have to use roast peppers?
Roast peppers add the sweetness and a deeper flavour to this recipe, however you can just use store bought roast peppers instead of roasting them yourself.What can I serve these beans with?
Top the beans with ricotta or burrata for a creamy accompaniment, or serve with grilled chicken, sausages or grilled halloumi for some added protein.Which beans can I use for this recipe?
I find white beans have the mildest flavour and taste the best with the Romesco sauce. I like to use butter beans but cannellini beans will work well too.Is this recipe vegetarian/ vegan?
Yes the base of this recipe is completely plant based! To make it vegetarian/ vegan, simply skip the toppings of ricotta and sausages.How long can I store the Romesco beans?
You can meal prep this recipe and store the beans in the fridge for up to 4 days. Reheat properly with a splash of water if desired as the sauce tends to thicken when cooled.
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