Romesco butter beans

Romesco butter beans

Ingredients

serves 2
  • •1 large red pepper
  • •150g broccolini
  • •1 tbsp olive oil
  • •100g silken tofu
  • •1 garlic clove
  • •6 sun-dried tomatoes
  • •1 tbsp extra virgin olive oil
  • •1 tbsp nutritional yeast
  • •½ tsp smoked paprika
  • •Pinch sea salt
  • •Pinch chilli flakes
  • •10 roasted almonds, chopped
  • •Juice of ½ lemon
  • •80ml water
  • •1 400g can butter beans, drained and rinsed
  • •Small handful fresh parsley, finely chopped
  • •1 tsp lemon zest (optional)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Slice the pepper into a few chunks and brush with ½ tbsp olive oil. Roast for 15 minutes then set aside.
  2. 2. Add the broccolini to the baking tray and brush with ½ tbsp olive oil. Roast for 10 minutes.
  3. 3. In a blender, add the roasted pepper, tofu, garlic, sun-dried tomatoes, extra virgin olive oil, smoked paprika, salt, chilli flakes, half of the roasted almonds, half of the lemon juice and water. Blend until smooth.
  4. 4. In a large pan over a medium heat, add the sauce. Cook for 5 minutes until slightly thickened. Stir in the butter beans and cook for 5 minutes until heated through. Stir in the parsley. Remove from the heat and stir in the remaining lemon juice.
  5. 5. Divide between serving bowls and top with the remaining chopped almonds and lemon zest. Serve with the broccolini and toasted sourdough.
Baker Beanie Author

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