Romesco Butterbeans

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Romesco butter beans made in one skillet with a blender sauce of roasted red peppers, fresh tomatoes, almonds, and Greek yogurt. Smoky, creamy, protein-packed, and ready in 20 minutes. Easily made vegan.

Prep Time5

Cook Time10

Total Time15

Course: dinner, vegetarian dinner

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Brita Britnell

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

Toppings + Serving Ideas Great served with toasted crusty bread, over rice or farro, with a fried egg on top, or alongside simple roasted vegetables. A drizzle of olive oil and extra fresh parsley to finish goes a long way.

Storage + Reheating Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen the sauce. This also freezes well for up to 2 months.

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