These romesco butter beans are quickly becoming a favorite in my butter bean rotation. The sauce is smoky, slightly tangy, and luxuriously creamy thanks to almonds and a bit of Greek yogurt blended in. Best of all, the whole dish comes together in about 20 minutes.
Why you’ll love this creamy bean dish!
I’ve been on a major butter bean kick lately. I didn’t eat them much until a few years ago, but now I can’t get enough. I started with Marry Me Butterbeans and the CREAMY Vodka Sauce Butterbeans, and this romesco version is another keeper.
Today we’re diving into ROMESCO butterbeans — a simple, punchy sauce paired with tender beans.
Why You’ll Love This
- Romesco sauce shines—smoky, nutty, and versatile.
- One blender + one skillet keeps cleanup minimal.
- Ready in about 20 minutes from start to finish.
- High in protein from the beans and Greek yogurt (or tofu for vegan).
- Easily vegan by swapping silken tofu for yogurt.
Ingredients needed
The full ingredient list and measurements appear in the recipe card below. Here are the pantry staples and a few easy substitutions:
- Roasted red peppers — a 12 oz jar is perfect; no need to roast your own.
- Plum tomatoes — fresh add brightness; canned will work if needed.
- Garlic — about 3 cloves for a savory base.
- Raw almonds — give the sauce its creamy, nutty texture; cashews are a fine substitute.
- Fresh parsley — adds a green, herby note; dried parsley can be used in a pinch.
- Greek yogurt — boosts creaminess and protein; swap cottage cheese or 5 oz silken tofu to make it vegan.
- Lemon juice — just a tablespoon to brighten flavors.
- Butter beans — two cans, drained and rinsed; cannellini beans or chickpeas work well too.
How to Make It
The full written recipe is in the recipe card below. Here’s a quick overview so you can imagine the steps:
- Add all sauce ingredients (except the beans) to a blender and blend until mostly smooth; a little texture is fine.
- Pour the sauce into a skillet, bring to a simmer, stir in the butter beans, and cook 4–6 minutes until heated through and slightly thickened. Serve and enjoy.
Recipe Tips
- Simmering the sauce in the skillet mellows raw garlic and deepens flavor—don’t skip it.
- The sauce thickens as it cools; add a splash of water or broth when reheating.
- For heat, add smoked paprika or red pepper flakes to the blender.
- This romesco is fantastic on pasta, roasted vegetables, or eggs—make extra.
Frequently Asked Questions
Yes. Cannellini beans or chickpeas both work well. Butter beans are especially creamy, but use what you have on hand.
Yes. Blend the sauce up to three days ahead and refrigerate. When ready, add the beans and simmer to heat.
Absolutely. Swap the Greek yogurt for 5 oz silken tofu for a creamy, protein-rich vegan version.
More Bean Recipes!
Tofu
High-Protein Marry Me Butter Beans
Tofu
Vodka Sauce Creamy Butter Beans
Vegetarian
Easy One-Pot Brothy Beans
Salad
Dense Bean Salad (Protein-Packed Mediterranean Style)
Romesco Butterbeans
Ingredients
- 12 oz jar roasted red peppers
- 3 small plum tomatoes
- 3 cloves garlic
- ½ cup raw almonds
- ¼ cup packed fresh parsley
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 5 oz Greek yogurt or cottage cheese; or 5 oz silken tofu for vegan
- 2 cans butterbeans drained and rinsed
Instructions
-
Add the roasted red peppers, tomatoes, garlic, almonds, parsley, salt, olive oil, lemon juice, and Greek yogurt to a blender. Blend until creamy with only a few small lumps remaining.
-
Pour the sauce into a skillet over medium heat and bring to a simmer, stirring occasionally.
-
Add the drained butter beans and stir to coat. Cook for 4–6 minutes, until the beans are heated through and the sauce has thickened slightly.
-
Taste and adjust salt as needed. Serve with crusty bread, rice, or grains, and enjoy.
Notes
Toppings & Serving Ideas — Great with toasted crusty bread, over rice or farro, topped with a fried egg, or served alongside roasted vegetables. A drizzle of olive oil and extra parsley finish it nicely.
Storage & Reheating — Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Freezes well for up to 2 months.
- The sauce will thicken as it cools; add a splash of water when reheating.
- Silken tofu is the best vegan swap for Greek yogurt if you want a dairy-free version.
- Leftovers keep for about 4 days in the fridge and freeze well for up to 2 months.
- Serve with crusty bread for the best experience.
Nutrition
Carbohydrates: 38g,
Protein: 19g,
Fat: 17g
Nutrition information is automatically calculated and should be used as an approximation.