Dinner
Romesco Butterbeans, Creamy
These romesco butter beans have quickly become one of my go-to things in my whole butter bean collection – and
- 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Why you’ll love this creamy bean dish!
I’ve been on a huge bean kick this year; specifically, butterbeans! I never ate them until the past few years but have genuinely fallen in love this them! I started with these Marry Me Butterbeansand recently published this CREAMY Vodka Sauce Butterbeansrecipe. Both especially satisfying!
Today, we’re diving into these ROMESCO butterbeans!
Why You’ll Love This
- That romesco sauce is Worth the pot you’ll want to put it on everything
- One blender + one skillet, minimal cleanup
- Ready in about 20 minutes start to finish
- High-protein thanks to the beans AND Greek yogurt
- Easily made vegan with silken tofu
Ingredients needed
The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Roasted red peppers – a 12oz jar works perfectly here; no need to roast fresh ones
- Plum tomatoes – fresh adds brightness; canned work in a pinch
- Garlic – 3 cloves for a solid savory base
- Raw almonds – these give the sauce its signature creamy, slightly nutty texture; cashews would also work
- Fresh parsley – adds a fresh herby note; fresh is dependable but you can use a teaspoon of dried
- Greek yogurt – the secret protein boost that makes the sauce extra creamy; swap with cottage cheese or 5oz of silken tofu to keep it vegan
- Lemon juice – simply a tablespoon to brighten everything up
- Butter beans – 2 cans, drained and rinsed; cannellini beans (or other white beans) or chickpeas also work great
How to Make It
Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)
- Add all of the ingredients to a blender (minus the beans) and blend until creamy and few chunks remain. Mine is usually still a little grainy and that’s ok.
- Pour the sauce into a skillet and bring to a simmer. Add in the butterbeans and mix until coated in the sauce. Cook for 5 minutes and enjoy!
Recipe Tips
- Don’t skip the simmer step – cooking the sauce in the skillet deepens the flavor and gets rid of any raw garlic edge
- The sauce will thicken as it sits; add a splash of water when reheating to loosen it back up
- Want more heat? Add a pinch of smoked paprika or red pepper flakes to the blender
- This sauce is genuinely striking on pasta, roasted veggies, or eggs – make a double batch. DO IT!
Frequently Asked Questions
More Bean Recipes!
High-Protein Marry Me Butter Beans
Vodka Sauce Creamy Butter Beans
Straightforward One-Pot Brothy Beans
Dense Bean Salad (Protein-Packed Mediterranean Style)
The recipe
Romesco Butterbeans on the Stove
Romesco butter beans made in one skillet with a blender sauce of roasted red peppers, fresh tomatoes, almonds, and Greek yogurt. Smoky, creamy, protein-packed, and ready in 20 minutes. Easily made vegan.
- 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
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 5oz silken tofu for vegan)
- 2 cans butterbeans (drained and rinsed)
Method
- 1
Add the roasted red peppers, tomatoes, garlic, almonds, parsley, salt, olive oil, lemon juice, and Greek yogurt to a blender. Blend until creamy and only a few small lumps remain.
- 2
Pour the sauce into a skillet over medium heat and bring to a simmer, stirring occasionally.
- 3
Add the drained butter beans and stir to coat. Cook for 5 minutes, until the beans are heated through and the sauce has thickened slightly.
- 4
Taste and adjust salt as needed. Serve with crusty bread and enjoy!
Cook notes
Toppings + Serving Ideas Great served with toasted crusty bread, over rice or farro, with a fried egg on top, or alongside simple roasted vegetables. A drizzle of olive oil and extra fresh parsley to finish goes a long way. Storage + Reheating Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen the sauce. This also freezes well for up to 2 months. Notes: The sauce will thicken as it sits; add a splash of water when reheating Silken tofu is the go-to vegan swap for the Greek yogurt – it blends seamlessly Leftovers keep for 4 days in the fridge and freeze well for up to 2 months Serve with crusty bread – it’s non-negotiable
Per serving
- Calories360 kcal
- Carbohydrates38 g
- Protein19 g
- Fat17 g
- Saturated Fat2 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat11 g
- Trans Fat0.01 g
- Cholesterol2 mg
- Sodium1766 mg
- Potassium1084 mg
- Fiber13 g
- Sugar7 g
- Vitamin A1148 IU
- Vitamin C53 mg
- Calcium158 mg
- Iron5 mg
