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