Description
These High-Protein Romesco Butter Beans bring together smoky, creamy, and vibrant Spanish-inspired flavors with a boost of plant-based protein. Ready in just 15 minutes, they’re perfect for quick, healthy meals any time of day.
Ingredients
- 2 jarred roasted red bell peppers
- 3 garlic cloves, peeled
- 0.7 oz (20 g) sun-dried tomatoes
- 5 oz (150 g) extra firm tofu
- 1 tsp smoked paprika
- 1 pinch sea salt flakes
- ¼ tsp red chili flakes
- 2 tbsp roasted almonds
- 1½ tbsp lemon juice
- 3 tbsp water
- 2 tsp olive oil
- 200 g cherry tomatoes
- 3 cups (550 g) cooked butter beans
- Toppings:
- 2 tbsp roasted almonds, roughly chopped
- 2 tbsp fresh parsley, finely chopped
- Lemon zest, to taste
Instructions
1. Make the sauce: In a blender, add roasted peppers, garlic, sun-dried tomatoes, tofu, smoked paprika, sea salt, chili flakes, 2 tbsp roasted almonds, lemon juice, and water. Blend until smooth, leaving some texture if desired.
2. Cook the tomatoes: Heat olive oil in a saucepan over medium heat. Add cherry tomatoes, cover, and cook for about 7 minutes, stirring occasionally until softened.
3. Combine beans and sauce: Stir in butter beans and the blended Romesco sauce. Cook for 2–3 minutes until everything is heated through and the flavors meld together.
4. Add toppings: Sprinkle with chopped almonds, parsley, and lemon zest. Adjust salt if needed and serve immediately.
Notes
Always taste the sauce before serving to adjust lemon, salt, or spice levels.
If your sauce feels too thick, add 1–2 tbsp water until you reach a silky texture.
For extra richness, drizzle a touch more olive oil before serving.
This dish pairs beautifully with crusty bread or fresh greens to balance flavors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish-inspired, Plant-Based
Nutrition
- Serving Size: 1 portion
- Calories: 428 kcal
- Sugar: 7 g
- Fat: 15 g
- Carbohydrates: 54 g
- Fiber: 17 g
- Protein: 26 g