This High-Protein Romesco Butter Beans Recipe delivers rich Mediterranean flavors in just 15 minutes. This dish combines butter beans with Romesco sauce, which is packed with plant-based protein, fiber, and healthy fats, making it the perfect choice for breakfast, lunch, or dinner. Whether you’re a fan of protein-rich recipes or just looking for a cozy, easy-to-make dish, this is a great choice!
Why You’ll Love This High-Protein Romesco Butter Beans Recipe
- Protein-Packed: Each serving is loaded with protein from butter beans and tofu.
- Flavor Explosion: Inspired by classic Catalan Romesco sauce, it’s smoky, savory, and tangy.
- Quick and Easy: Ready in under 15 minutes—ideal for busy days.
- Versatile: Serve it with greens, crusty bread, or your favorite grains.
- Nutrient-Dense: Full of fiber, vitamins, and antioxidants to keep you nourished.
Ingredients You’ll Need For High-Protein Romesco Butter Beans Recipe
- Butter Beans: A great source of plant-based protein and fiber. Substitute with cannellini beans, or chickpeas if needed.
- Tofu: I’m using extra firm tofu as it contains the most protein.
- Smoked Paprika: Adds a rich smokiness; can be swapped for sweet paprika with a pinch of cumin.
- Almonds: For that crunch and extra protein. Pine nuts or cashews could also complement the sauce well.
- Lemon Juice: Fresh is best for a zesty, vibrant lift.
How to Make High-Protein Romesco Butter Beans Recipe
- Make the Romesco Sauce: In a blender, combine the roasted bell pepper, sun-dried tomatoes, tofu, 2 tbsp roasted almonds, lemon juice, garlic, smoked paprika, and a splash of water. Blend until smooth. For a chunkier texture, pulse a few times rather than blending fully.
- Cook the Base: Heat olive oil in a saucepan over medium heat. Add the halved cherry tomatoes and cook covered for about 7 minutes, stirring occasionally until softened and juicy.
- Combine and Simmer: Stir in the cooked butter beans and the blended Romesco sauce. Simmer for 3-4 minutes until everything is heated through and well combined.
- Garnish and Serve: Serve the butter beans hot, topped with the remaining chopped almonds, fresh parsley, and a sprinkle of lemon zest. Pair with sautéed broccolini and a slice of crusty bread for a complete meal.
Variations and Customizations
- Spice It Up: Add extra chili flakes or fresh red chili for a fiery twist.
- Change the Greens: Swap parsley for fresh basil or cilantro for a flavor variation.
- Boost the Protein: Increase the tofu portion by 100 g for an even higher protein count.
- Add More Veggies: Stir in baby spinach or kale while simmering for extra greens.
- Different Textures: Top with pumpkin seeds or breadcrumbs for a satisfying crunch.
Serving and Pairing With High-Protein Romesco Butter Beans Recipe
- Classic Pairing: Enjoy with warm, crusty bread or toasted sourdough.
- Grain Bowl: Serve over quinoa, brown rice, or spelt pasta for a heartier meal.
- Breakfast Twist: Spread over avocado toast for a protein-rich breakfast.
- Salad Companion: Serve alongside a fresh green salad with a lemon vinaigrette.
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Warm gently on the stovetop over low heat. You can also reheat in the microwave for 1-2 minutes.
FAQs
1. Can I make this dish ahead of time? Yes! Prepare the sauce and cook the butter beans in advance. Store separately and combine when ready to serve.
2. Can I freeze Romesco Butter Beans? While the texture of the beans and tofu may change slightly after freezing, you can freeze the cooked dish in an airtight container for up to 2 months.
3. What other beans can I use? Cannellini beans, chickpeas, or navy beans work well as substitutes for butter beans.
4. How do I make it even creamier? Add a splash of coconut milk or blend in extra tofu for a richer sauce.
More High Protein Recipes You’ll Love
- High-Protein Egg White Muffins
- Greek Chicken and Lemon Rice Recipe
- Cottage Cheese Blueberry Muffins: Soft, Fluffy, and Irresistible!
- Freezer Breakfast Sandwiches
Conclusion
This High-Protein Romesco Butter Beans recipe is a flavorful, nourishing meal that fits perfectly into your rotation of high protein recipes. Quick to prepare and incredibly versatile, it’s sure to become a household favorite. Give it a try, and enjoy the bold Mediterranean flavors any time of the day!
High-Protein Romesco Butter Beans Recipe
This High-Protein Romesco Butter Beans Recipe delivers rich Mediterranean flavors in just 15 minutes. This dish combines butter beans with Romesco sauce, which is packed with plant-based protein, fiber, and healthy fats, making it the perfect choice for breakfast, lunch, or dinner. Whether you're a fan of protein-rich recipes or just looking for a cozy, easy-to-make dish, this is a great choice!
Ingredients
- 2 jarred roasted red bell peppers - see notes
- 3 garlic cloves - peeled
- 0.7 oz 20 g sun-dried tomatoes
- 5 oz 150 g extra firm tofu - see notes
- 1 tsp 2 g smoked paprika
- 1 pinch sea salt flakes
- ¼ tsp 0.5 g red chili flakes
- 2 tbsp 20 g roasted almonds
- 1½ tbsp 22 ml lemon juice
- 3 tbsp 45 ml water
- 2 tsp 10 ml olive oil
- 200 g cherry tomatoes
- 3 cups 550 g cooked butter beans
Instructions
- Make the Romesco Sauce: In a blender, combine the roasted bell pepper, sun-dried tomatoes, tofu, 2 tbsp roasted almonds, lemon juice, garlic, smoked paprika, and a splash of water. Blend until smooth. For a chunkier texture, pulse a few times rather than blending fully.
- Cook the Base: Heat olive oil in a saucepan over medium heat. Add the halved cherry tomatoes and cook covered for about 7 minutes, stirring occasionally until softened and juicy.
- Combine and Simmer: Stir in the cooked butter beans and the blended Romesco sauce. Simmer for 3-4 minutes until everything is heated through and well combined.
- Garnish and Serve: Serve the butter beans hot, topped with the remaining chopped almonds, fresh parsley, and a sprinkle of lemon zest. Pair with sautéed broccolini and a slice of crusty bread for a complete meal.
Notes
- Roasted Red Bell Pepper: I always have jarred roasted red bell peppers in the fridge. They keep forever, and they’re the perfect addition to a quick pasta sauce or other delicious meal. If you prefer to use fresh, chop two red bell peppers in half, remove the seeds, and bake face down for 25 minutes at 400F (200C) in the oven. Allow to cool down, and remove the skin using your hands. It should peel off easily. Freshly roasted red bell peppers might yield less liquid than jarred; if you’re using them, you might want to consider adding a little more water, lemon juice, or olive oil for a smooth sauce texture. Start with 1 tbsp at a time, and gradually increase to your desired consistency.
- Tofu: In some locations like France, Tofu is found on the shelf in a sous vide form and is quite dry. This recipe was made with extra firm tofu that is available in the supermarket’s refrigerated section and yields more liquid. If you cannot access it, I would recommend swapping it for silken tofu, or adding a little bit of soy milk for a smoother blend
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