Tomato alla Vodka Romesco Beans

Not quite a dip, not quite a stew– these Romesco beans are the perfect one-bowl meal!

Romesco is a roasted red pepper-based condiment from Spain. It often calls for tomato paste, and these beans are the perfect shortcut. They cook down with sweet red peppers and meld into a satisfying hug for your insides. Add a zingy salad of peppery arugula tossed with lemon juice and a slice of crusty bread for a quick and satisfying weeknight meal you’ll want to add to your permanent rotation.

INSTRUCTIONS

1. Combine roasted red peppers, almonds, parsley, red wine vinegar, salt and pepper to taste, and about a tablespoon of water in the carafe of a blender. Pulse until a coarse paste forms, you don’t want your romesco to be entirely smooth. 
2. Heat oil in a large skillet on medium heat and sprinkle in chili flakes to taste. Add in kale and saute until soft, about 5 minutes. 
3. Add beans to the pan along with your romesco and a couple of tablespoons of water to thin out the consistency. Taste and adjust seasoning.
4. Cook on medium, stirring intermittently until beans are warmed through and the texture is a delicious stewy consistency, perfect for dipping and scooping– about 7 to 10 minutes.
5. Serve with a drizzle of good olive oil, a grating of parmesan cheese, and sop up with a piece of crusty bread.