Romesco Butter Beans (No Chop!)

Romesco is a Spanish sauce made from roasted red peppers, almonds, and sometimes sun-dried tomatoes. This is my version that uses cashews instead of almonds and roasted red pepper from a jar to make the recipe easier.

The sauce ends up being creamy, smoky, and tangy, and pairs so well with butter beans and a crusty piece of bread.

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📖 Recipe

Romesco Butter Beans (No Chop!)

Romesco is a Spanish sauce made from roasted red peppers, almonds, and sometimes sun-dried tomatoes. This is my version that uses cashews instead of almonds and roasted red pepper from a jar to make the recipe easier.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course, Side Dish

Cuisine: American, Spanish

Diet: Gluten Free, Vegan, Vegetarian

Servings: 3

Author: Petra

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Ingredients

• ▢ 560 g butter beans
• ▢ ½ cup raw cashews or almonds
• ▢ 4 roasted red bell peppers peeled
• ▢ ¼ cup nutritional yeast
• ▢ 5-6 fresh basil leaves
• ▢ 1 teaspoon red wine vinegar or more to taste
• ▢ ½ teaspoon EACH smoked paprika dried oregano and red pepper flakes
• ▢ 2 garlic cloves peeled
• ▢ ¼ - ½ teaspoon salt start with less
• ▢ 1 cup vegetable broth or water

Step-by-step imagesScroll back to find detailed recipe photos!

Instructions

• Add all of the ingredients expect the butter beans to a blender and blend until smooth.
• Pour the sauce into a pot and add the beans. Simmer for 5-10 minutes, stirring occasionally to prevent sticking.
• Taste and adjust the seasoning to taste. Add more salt, black pepper or red wine vinegar if needed. Serve!

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 51g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1190mg | Potassium: 1254mg | Fiber: 15g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 24mg | Calcium: 66mg | Iron: 7mg

Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

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