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Give patatas bravas a break and serve Spanish butter beans in romesco sauce at your tapas table instead. Smoky, not spicy, and with the creamy sweetness of blanched almond and slow-cooked red peppers, these plump butter beans in bright sauce are an unexpected tapas treat.
Yes, almonds! Romesco sauce contains nuts. Need a nut-free recipe? Super simple Posh Beans are white beans in a cherry tomatoes and caper sauce.
Brad and I just got back from a much needed escape to Seville, Spain. The city was stunning, the weather was perfect, and the food… incomparable!
Although my kids are easy going and entertaining travel companions, we love to leave them behind too (sorry, not sorry!). But only because Brad and I are perfectly aligned when it comes to our holiday priorities. Which are (in order):
- tasting local food
- washing it down with local alcoholic drinks
- then wandering local streets
- repeat 1-3
Needless to say, we sampled a lot of Spanish tapas on this trip! And it’s easier to forego the obvious when the kids aren’t around.
So, this time we skipped the patatas bravas, calamares á la romana, and tortilla española in favour of salmorejo (a cold, creamy tomato soup), espinacas con garbanzos (spinach and chickpeas) and anything smothered in romesco sauce. Which is how this butter bean recipe came about!
Butter beans in romesco sauce
Romesco sauce is a little like a red Spanish pesto. It’s made with roasted red peppers (which, conveniently, can be bought in a jar!), tomato paste, blanched almonds, red wine vinegar, This is an affiliate link.smoked paprika and plenty of This is an affiliate link.olive oil.
All the ingredients are blended to a not-quite-smoothness and the result is a sweet and smoky delight that can be served hot or cold and added it to everything and anything; chicken, white fish, vegetables, grilled meat, cheeses even!
And it’s not just the deliciously fruity and intense flavour. Romesco sauce has an interesting texture that is both silken, thanks to the peppers and olive oil, and bitey, thanks to the nuts. It’s this duality that makes it a great addition to these plump, soft-centred butter beans, as well as whole roasted cauliflower, or snappy asparagus.
Important recipe tips and notes
- Prepare in advance for maximum flavour. Storing you Spanish beans in a glass jar in the fridge and allow the flavours to develop further.
- Not keen on a butter bean? I love chickpeas as a substitute, but any plain canned bean will do.
- Cooking and then freezing dry beans (until needed) makes for a softer more mashable final product.
- For pre-cooked beans, I favour jarred Bold Beans or Marks and Spencer’s (as opposed to tins).
What goes with it
Butter beans with romesco sauce feels like a fancy side upgrade. It’s unbelievably versatile and so delicious with any of the following main dishes:
- Roasted summer vegetable salad (vegetarian/ vegan)
- Lemon butter cod
- Roast chicken thighs with Jerusalem artichokes
- Spatchcock roast chicken
This butter beans recipe serves four as a side dish, it will serve eight as Spanish tapas. Serve alongside the following for a well-rounded, something-for-everyone Iberian experience:
- Padrón peppers
- Albondigas (Spanish meatballs)
- Patatas bravas
- Pinchos morunos (grilled chicken/ pork skewers)
- Spanish meat and cheese plate
Buen provecho!
Storage and leftovers
Spanish beans can be stored in an This is an affiliate link.airtight container in the fridge for up to 4 days (if you prepared them in advance, don’t forget to factor those days in too!).
For a quick and cosy lunch, reheat the leftovers gently on the stovetop and serve on a slice of sourdough.
More side dishes to try
- Savoy Cabbage Gratin
- Spanish Spinach and Chickpeas
- Chilli Garlic Butter Roasted Cabbage Wedges
- Broccoli Slaw with Creamy Dill Pickle Dressing
Spanish Butter Beans in Romesco Sauce
Ingredients
- 250g / 3 large roasted peppers, from a jar
- 1 tbsp tomato paste
- 100g / 1 cup blanched almonds
- 2 cloves garlic
- 1 tbsp red wine vinegar
- 1 tsp Spanish smoked paprika
- 3 tbsp This is an affiliate link.olive oil
- Salt to taste
- 800g / 8 oz canned butter beans, (drained but 100ml/ 1/2 cup liquid reserved)
Instructions
- Make the Romesco sauce by combining the roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika, extra virgin olive oil with a pinch of salt in a food processor or a blender. Process until you have a paste. Taste and add more salt to taste. Set aside.
- Add the Romesco sauce to pan, then add the butter beans with 100ml (1/2 cup) of the reserved liquid to the sauce and bring it to a simmer over low heat, then continue simmering for 10-15 minutes, taste and add more salt if needed.
- Serve with crusty bread as a part of tapas table or as a side dish to meat or fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
