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These romesco butter beans have quickly become one of my favorite things in my whole butter bean collection – and that’s saying a lot! The sauce is smoky, slightly tangy, and seriously creamy thanks to a handful of almonds and a scoop of Greek yogurt blended right in. It all comes together in about 20 minutes!
Why you’ll love this creamy bean dish!
I’ve been on a huge bean kick this year; specifically, butterbeans! I never ate them until the past few years but have really fallen in love this them! I started with these Marry Me Butterbeans and recently published this CREAMY Vodka Sauce Butterbeans recipe. Both super delicious!
Today, we’re diving into these ROMESCO butterbeans!
Why You’ll Love This
- That romesco sauce is SO good you’ll want to put it on everything
- One blender + one skillet, minimal cleanup
- Ready in about 20 minutes start to finish
- High-protein thanks to the beans AND Greek yogurt
- Easily made vegan with silken tofu
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Roasted red peppers – a 12oz jar works perfectly here; no need to roast fresh ones
- Plum tomatoes – fresh adds brightness; canned work in a pinch
- Garlic – 3 cloves for a solid savory base
- Raw almonds – these give the sauce its signature creamy, slightly nutty texture; cashews would also work
- Fresh parsley – adds a fresh herby note; fresh is best but you can use a teaspoon of dried
- Greek yogurt – the secret protein boost that makes the sauce extra creamy; swap with cottage cheese or 5oz of silken tofu to keep it vegan
- Lemon juice – just a tablespoon to brighten everything up
- Butter beans – 2 cans, drained and rinsed; cannellini beans (or other white beans) or chickpeas also work great
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Add all of the ingredients to a blender (minus the beans) and blend until creamy and few chunks remain. Mine is usually still a little grainy and that’s ok.
- Pour the sauce into a skillet and bring to a simmer. Add in the butterbeans and mix until coated in the sauce. Cook for 5 minutes and enjoy!
Recipe Tips
- Don’t skip the simmer step – cooking the sauce in the skillet deepens the flavor and gets rid of any raw garlic edge
- The sauce will thicken as it sits; add a splash of water when reheating to loosen it back up
- Want more heat? Add a pinch of smoked paprika or red pepper flakes to the blender
- This sauce is genuinely incredible on pasta, roasted veggies, or eggs – make a double batch. DO IT!
Frequently Asked Questions
Absolutely. Cannellini beans and chickpeas both work well here. Butter beans are BY FAR my favorite for their creamy texture, but use what you have.
Yes – the sauce can be blended up to 3 days ahead and stored in the fridge. Just add the beans and simmer when you’re ready to eat.
Yes! Swap the Greek yogurt for 5oz of silken tofu. It blends up just as creamy and keeps all the protein.
More Bean Recipes!
Romesco Butterbeans
Ingredients
- 12 oz jar roasted red peppers
- 3 small plum tomatoes
- 3 cloves garlic
- ½ cup raw almonds
- ¼ cup packed fresh parsley
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 5 oz Greek yogurt, or cottage cheese; or 5oz silken tofu for vegan
- 2 cans butterbeans, drained and rinsed
Instructions
- Add the roasted red peppers, tomatoes, garlic, almonds, parsley, salt, olive oil, lemon juice, and Greek yogurt to a blender. Blend until creamy and only a few small lumps remain.
- Pour the sauce into a skillet over medium heat and bring to a simmer, stirring occasionally.
- Add the drained butter beans and stir to coat. Cook for 5 minutes, until the beans are heated through and the sauce has thickened slightly.
- Taste and adjust salt as needed. Serve with crusty bread and enjoy!
Notes
- The sauce will thicken as it sits; add a splash of water when reheating
- Silken tofu is the best vegan swap for the Greek yogurt – it blends seamlessly
- Leftovers keep for 4 days in the fridge and freeze well for up to 2 months
- Serve with crusty bread – it’s non-negotiable
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
