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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Servings:
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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