Romesco sauce and beans make a satisfying meal from pantry staples: creamy white beans simmer gently in a smoky, nutty sauce brightened with tomato and vinegar. This stovetop version uses jarred roasted red peppers for ease, and comes together in about 30 minutes without sacrificing the sauce’s bold Spanish-inspired flavor.
Ingredients
- 1/2 cup (about 60 g) whole blanched almonds
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 slice hearty bread, about 1 ounce (30 g), torn into pieces
- 2 garlic cloves, peeled and roughly chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, or to taste
- 1 jar (12 ounces/340 g) roasted red peppers, drained and patted dry
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup (120 ml) water, plus more as needed
- 2 cans (15 ounces/425 g each) cannellini or butter beans, drained and rinsed
- 1/4 cup (60 ml) vegetable broth or water
- 2 tablespoons chopped fresh parsley, for serving
- Freshly ground black pepper, to taste
Instructions
- Toast the almonds. Warm a dry skillet over medium heat. Add the almonds and toast, stirring often, for 3–5 minutes until fragrant and lightly golden. Transfer them to a plate so they do not continue to brown in the hot pan. If the almonds are already roasted, skip this step.
- Make the romesco. Add 1 tablespoon of the olive oil to the skillet. Fry the bread pieces over medium heat for 2–3 minutes, turning once, until crisp and golden at the edges. Add the remaining tablespoon of oil and the garlic; cook for about 30 seconds, just until fragrant. Stir in the tomato paste, smoked paprika, and pepper flakes for another 30 seconds. Do not let the garlic or spices burn.
- Blend until spoonable. Put the toasted almonds, toasted bread mixture, drained peppers, vinegar, salt, and 1/2 cup water in a blender or food processor. Blend until mostly smooth but still slightly textured, stopping to scrape down the sides. Add water a tablespoon at a time if the sauce is too thick to blend. Taste and adjust the salt, vinegar, or pepper flakes. The finished sauce should be thick enough to cling to a spoon.
- Warm the beans. Put the drained beans and broth or water in a medium saucepan over medium-low heat. Bring to a gentle simmer, stirring carefully, and cook for 3–5 minutes until hot throughout. Avoid a hard boil, which can split the beans. For a creamier texture, lightly mash a few beans against the side of the pan.
- Combine and finish. Stir about 1 cup of romesco into the beans, adding more if you want a saucier dish. Warm gently for 2–3 minutes, stirring without crushing the beans. Add a splash of water if the sauce tightens. Season with black pepper and additional salt if needed, then remove from the heat. Spoon into bowls and finish with parsley and a drizzle of olive oil.
Tips
- Dry the peppers well. Excess liquid can make the sauce watery and dull its flavor. Pat the drained peppers with a clean towel before blending.
- Keep the texture under control. Blend in short bursts and add water gradually. A little texture is pleasant; too much liquid is harder to fix than a thick sauce.
- Choose suitable beans. Cannellini and butter beans hold their shape while turning creamy at the edges. If using home-cooked beans, measure about 3 cups and include a little cooking liquid as needed.
- Make it gluten-free. Replace the bread with a gluten-free slice, or omit it and use extra almonds. The sauce may be less thick, so add water cautiously.
Serving Suggestions
Serve the beans warm in shallow bowls with crusty bread for scooping up the sauce. They also work over toasted sourdough, polenta, rice, or roasted potatoes. Add a crisp green salad or simply dressed greens to balance the rich, nutty sauce. For a fuller meal, serve with roasted vegetables or a fried egg; keep any egg refrigerated promptly if saving leftovers.
Variations
Use butter beans, chickpeas, or large lima beans in place of cannellini beans. For a deeper, more traditional romesco character, replace half the jarred peppers with one roasted red bell pepper and add a pinch of cayenne. If you have no almonds, use blanched hazelnuts; walnuts work too but give the sauce a more pronounced, slightly bitter flavor. Stir in a handful of baby spinach at the end and cook just until wilted, or add chopped olives for a salty finish. For a vegan, dairy-free meal, the recipe is already suitable as written when the bread contains no dairy.
Storage and Reheating
Refrigerate the beans and sauce in separate airtight containers within 2 hours of cooking. They keep for up to 4 days in a refrigerator set at 40°F (4°C) or colder. The romesco sauce may thicken as it chills; loosen it with a teaspoon of water or olive oil before serving. Reheat the beans in a covered saucepan over low heat, stirring occasionally and adding a splash of water, until steaming hot throughout. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through. Reheat only the portion you plan to eat, and avoid repeatedly cooling and warming the dish. Freezing is possible for up to 2 months, though the beans may soften and the sauce can separate slightly; thaw overnight in the refrigerator and stir while reheating.
Frequently Asked Questions
Can I make the romesco sauce ahead?
Yes. Blend it up to 4 days ahead and keep it covered in the refrigerator. The flavors often deepen overnight. Stir before using and thin with a little water if it has become too thick.
Is romesco sauce supposed to be smooth?
It can be either smooth or rustic. For this bean dish, a mostly smooth sauce with a little texture from the nuts gives good coverage without feeling pasty. Blend longer for a silkier finish.
Can I use dried beans instead of canned?
Yes. Cook dried beans until tender, then use about 3 cups of drained beans. Salt them to taste and reserve some cooking liquid to thin the sauce. Do not add dried, uncooked beans directly to the recipe.
My sauce tastes bitter. How can I fix it?
Over-toasted nuts or burnt garlic are common causes. If the bitterness is mild, blend in a few more roasted peppers and a small drizzle of olive oil, then adjust with salt and vinegar. If garlic or nuts are badly burnt, making a fresh batch is the best fix.
Can I serve this cold?
The beans are most comforting warm, but the combination also works at room temperature. Let the cooked beans cool promptly, refrigerate them, and bring only the portion you plan to serve toward room temperature. Do not leave perishable food out for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).