Description
A flavorful and protein-rich dish combining creamy butter beans with a vibrant, nutty romesco sauce. This vegetarian meal is simple to prepare and perfect for a wholesome dinner.
Ingredients
Scale
- 2 cups Dried Butter Beans, soaked overnight
- 1 large Red Bell Pepper, roasted
- 1 cup Cherry Tomatoes, roasted
- 1/2 cup Toasted Almonds (or hazelnuts/walnuts)
- 1/4 cup Olive Oil (or avocado oil)
- 2 tablespoons Red Wine Vinegar (or white wine vinegar/lemon juice)
- 2 cloves Minced Garlic (or garlic powder)
- 1 teaspoon Smoked Paprika (or regular paprika)
- 1/4 teaspoon Chili Flakes (adjust to taste)
- Salt, to taste
- Black Pepper, to taste
- 1/4 cup Fresh Parsley, for garnish
Instructions
- Soak dried butter beans overnight. Cook in boiling water for 45-60 minutes until tender. Alternatively, use 4 cups of canned butter beans, drained and rinsed.
- Preheat oven to 400°F (200°C). Toss chopped red bell pepper and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until soft and slightly charred.
- In a food processor, combine roasted vegetables, toasted almonds, olive oil, red wine vinegar, minced garlic, smoked paprika, and chili flakes. Blend until smooth. Season to taste.
- In a large bowl, gently mix the cooked butter beans with the romesco sauce. Ensure beans are well coated.
- Serve the high protein romesco butter beans on a platter. Garnish with fresh parsley and a drizzle of olive oil.
- Enjoy warm or at room temperature.
Notes
- Optional: Add crumbled feta cheese on top for extra creaminess.
- For nut allergies, substitute almonds with sunflower seeds.
- Adjust chili flakes to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg