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.
- 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.
- 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.
- 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.
- 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.
- Serve with a drizzle of good olive oil, a grating of parmesan cheese, and sop up with a piece of crusty bread.