Spanish Butter Beans in Romesco Sauce
These Spanish butter beans are smoky, not spicy, and with the creamy sweetness of blanched almond and slow-cooked red peppers.
Servings: 4 people
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
Calories: 417kcal | Carbohydrates: 38g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 2146mg | Potassium: 756mg | Fiber: 13g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 5mg