I like this recipe because it’s wholesome, flavorful, and beautifully simple to prepare. The roasted vegetables give the sauce depth and sweetness, while the almonds add creaminess and body without the need for dairy. I also love that it’s packed with plant-based protein and healthy fats, making it satisfying enough to serve as a main course. It’s great warm, at room temperature, or even chilled—truly versatile for any occasion.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Base 2 cups dried butter beans, soaked overnight
Romesco Sauce 1 large red bell pepper, roasted 1 cup cherry tomatoes, roasted ½ cup toasted almonds (substitute with hazelnuts or walnuts) ¼ cup olive oil (or avocado oil) 2 tablespoons vinegar substitute 2 cloves garlic, minced (or garlic powder as an alternative) 1 teaspoon smoked paprika (regular paprika as an alternative) ¼ teaspoon chili flakes (adjust to taste) Salt, to taste (sea salt recommended) Pepper, to taste (black pepper recommended) ¼ cup fresh parsley, for garnish
Directions
I begin by soaking the dried butter beans overnight in plenty of water. The next day, I drain and rinse them before cooking in a pot of boiling water for 45–60 minutes, until tender. When I’m short on time, I use canned butter beans—just drain and rinse them well.
I preheat the oven to 400°F (200°C). On a baking sheet, I toss the chopped red bell pepper and cherry tomatoes with a little olive oil, salt, and pepper. I roast them for about 20–25 minutes until they’re soft, slightly blistered, and caramelized.
Once roasted, I transfer the vegetables to a food processor. I add the toasted almonds, olive oil, vinegar substitute, minced garlic, smoked paprika, and chili flakes. I blend until smooth, adjusting the seasoning with salt and pepper to taste. The sauce should be thick, creamy, and deeply flavorful.
In a large bowl, I combine the cooked butter beans with the freshly made romesco sauce. I mix gently until every bean is coated in that vibrant orange-red sauce.
I serve the dish on a platter, garnished with chopped parsley and a drizzle of olive oil for an elegant finish. It’s delicious warm, but I also enjoy it at room temperature for a lighter meal.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Soaking Time: 8 hours
Total Time: 9 hours 15 minutes
Variations
When I want a smoky twist, I add a roasted poblano pepper or a touch of chipotle powder to the sauce.
For extra crunch, I sprinkle crushed roasted almonds or sunflower seeds on top before serving.
I sometimes stir in sautéed spinach or kale for added greens.
To make it spicier, I double the chili flakes or add a dash of hot sauce.
For a creamier version, I blend in a spoonful of tahini or plain Greek yogurt into the romesco sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the next day. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or olive oil if needed. This dish can also be enjoyed cold straight from the fridge—it’s just as good.
FAQs
Can I use canned butter beans instead of dried?
Yes, I often do! I just make sure to drain and rinse them well before mixing with the sauce.
Can I make the romesco sauce ahead of time?
Absolutely. I prepare the sauce up to 3 days in advance and store it in the fridge. It keeps beautifully.
What’s the best substitute for almonds?
Hazelnuts or walnuts work just as well, offering a slightly different but equally delicious flavor.
Can I make this dish without a food processor?
Yes, I can use a blender or even a mortar and pestle for a more rustic texture.
Is this recipe vegan?
Yes, it’s naturally vegan and full of plant-based protein and healthy fats.
Can I freeze the romesco sauce?
Yes, the sauce freezes very well for up to 2 months. I thaw it in the fridge overnight before using.
What should I serve with it?
I love pairing it with crusty bread, roasted vegetables, or a fresh salad on the side.
Can I add more protein?
Definitely—I sometimes top it with grilled tofu, tempeh, or even poached eggs for extra protein.
How do I make the sauce thicker or thinner?
I add more olive oil for a richer, creamier texture or a splash of water to thin it out slightly.
What if I don’t have smoked paprika?
Regular paprika works fine, though I sometimes add a pinch of cumin for a hint of smokiness.
Conclusion
These High-Protein Romesco Butter Beans are one of my favorite healthy comfort dishes. The combination of creamy beans and smoky, nutty romesco sauce creates a meal that’s both nourishing and full of bold Mediterranean flavor. I love how versatile it is—simple enough for weeknights but elegant enough to serve at a dinner party. Every spoonful feels hearty, wholesome, and deeply satisfying.
A wholesome, high-protein dish featuring tender butter beans coated in a smoky, nutty romesco sauce made with roasted red peppers, tomatoes, and toasted almonds — a satisfying and flavorful Mediterranean-inspired meal.
2 tablespoons vinegar substitute (e.g., red wine or apple cider vinegar)
2 cloves garlic, minced (or garlic powder)
1 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon chili flakes (adjust to taste)
Salt, to taste (sea salt recommended)
Black pepper, to taste
For Garnish:
1/4 cup fresh parsley, chopped
Instructions
Soak dried butter beans overnight in plenty of water. Drain and rinse, then cook in boiling water for 45–60 minutes until tender. Alternatively, use canned butter beans and rinse well.
Preheat oven to 400°F (200°C). Place red bell pepper and cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until softened and caramelized.
Transfer roasted vegetables to a food processor. Add toasted almonds, olive oil, vinegar, minced garlic, smoked paprika, and chili flakes. Blend until smooth, adding salt and pepper to taste. Adjust consistency with a splash of water or oil if needed.
In a large bowl, toss the cooked butter beans with the romesco sauce until well coated.
Serve warm or at room temperature, garnished with chopped parsley and a drizzle of olive oil.
Notes
Add roasted poblano or chipotle for a smoky twist.
Top with crushed almonds or sunflower seeds for extra crunch.
Stir in sautéed spinach or kale for added greens.
Mix in tahini or Greek yogurt for a creamier texture.
Store in the fridge for up to 4 days; serve warm or chilled.
