Butter beans with romesco sauce
Creamy butter beans warmed in a smoky Spanish sauce of roasted red peppers, almonds and garlic and scooped up with toast, a 20-minute pantry dinner for two that tastes like a tapas bar.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $3.22 a serving
- 810 calories
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 1 cup roasted red peppers, drained
- ¼ cup almonds
- 1 clove garlic
- 2 cans butter beans, drained and rinsed
- 2 slices sourdough bread
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- ¼ cup olive oil, divided
- ½ tsp salt
- ¼ cup water
Each serving has about 810 calories, 29 g protein, 89 g carbs and 39 g fat, and costs about $3.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Blend the peppers, almonds, garlic, smoked paprika, vinegar, 3 tablespoons of the oil and the salt until mostly smooth. This is your romesco.
Dolly’s tip: A little texture from the almonds is good. It doesn’t need to be perfectly smooth.Warm the beans with the water in a large over medium heat, about 3 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 3 min
Stir in the romesco and 3 to 4 minutes, until hot and slightly . Taste and add salt if needed.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min
Toast the bread and it with the last tablespoon of oil.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Spoon the beans into shallow bowls, scatter the parsley over the top, and scoop them up with the toast.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
