A rustic, hearty dish with beans and the earthy, richness of Romesco Sauce, the crunch of walnuts, and the sweet, slightly anise flavor of fresh basil! You will love Romesco Beans!
I LOVE Romesco sauce. And I LOVE beans! And fresh basil! So why not put them all into the same dish!
I recently posted a recipe for Romesco Sauce and wanted some delicious things to make with it.
Romesco Beans is so easy to make and so satisfying! Serve it with an appetizer of Calabrian Pepper Tapenade or Olive/Walnut Tapenade. For dessert, try Apples with Tahini and Date Syrup!
Ingredients
- Romesco Sauce
- Beans
- Onions
- Fresh basil
- Red pepper flakes
- Walnuts
See recipe card for quantities.
A good Romesco sauce is key to this dish! I have never bought one, so can't recommend any commercial ones. But I just happen to have a really great recipe for Romesco Sauce! 🙂
The beans used in the pictures for this recipe are Royal Corona beans from Rancho Gordo. I love that they are enormous, thick skinned, and creamy in the middle. You can also use Cannellini beans, chickpeas (including black chickpeas for a wonderful color contrast), Christmas Limas, Scarlet Runners, and many others. Also dried beans or canned are great, depending on your time available.
The walnuts provide a nuttiness and texture contrast to the rest of the dish.
The fresh basil provides a bright contrast to the other flavors, giving a touch of sweetness and an anise-like hint.
Instructions
Step 1: Heat the pan up over medium heat. When it is hot, add the oil. When the oil is shimmering, add the onions.
Step 2: Cook the onions until translucent, about 5 minutes.
Step 3: Mix the onions with the sauce.
Step 4: Add the beans to the pan.
Step 5: Mix in the water or broth until fully mixed. Cover and simmer on a low heat for 30 minutes.
Step 6: While the beans are simmering, toast the walnuts in a pan over medium heat. Stir to toast evenly and keep from burning.
Step 7: Once the walnuts are toasted, remove from the hear and allow to cool. Coarsely chop.
Step 8: Top the dish with the fresh basil and chopped, toasted walnuts.
Substitutions
If you or who you are cooking this for has a tree nut allergy, use pumpkin seeds.
Variations
Want more heat? Add pickled or roasted jalapeños or Fresno chilis.
Use mint rather than basil for a brighter, pepperier contrast to the earthiness of the dish.
Equipment
- A heavy bottom pan with a lid
- A skillet for tasting the nuts
- A knife
- A measuring cup
- An Instant Pot or a saucepan if you are cooking the beans
Storage
Romesco Beans will last up to 5 days in the fridge if it is stored in an airtight container.
It can also be frozen for up to 3 months. However, don't freeze with the basil and walnuts, add those when ready to that and reheat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Romesco Beans:
Recipe
Romesco Beans
Equipment
- 1 heavy bottom pan with a lid
- 1 Skillet for toasting the nuts
- 1 knife
- 1 measuring cup
- 1 Instant Pot or a saucepan optional, if you are cooking the beans
Ingredients
- 3 cups beans cooked beans, see notes
- 1 medium red onion
- 2.5 cups Romesco sauce
- 1 teaspoon red pepper flakes
- ½ cup water or broth, may need more
- 1 cup walnuts can also use pistachios or pumpkin seeds
- basil fresh
Instructions
- Heat a heavy bottom pan up over medium heat. When the pan is hot, add cooking oil. When the oil is shimmering, add the onions.
- Cook the onions until they are translucent, about 10 minutes.
- Add the onions, red pepper flakes, beans, and water to the pan. Mix well. Add more water to get the consistency you want for the dish.
- Reduce the heat, cover the pan, and simmer for at least 30 minutes.
- While the dish is simmering, place the walnuts in a skillet over medium heat. Stir to toast them evenly and to prevent burning, about 5 minutes.
- Remove the walnuts from the heat. Chop coarsely.
- Shred the basil leaves.
- When the dish is finished cooking, place the basil and walnuts over the top of the dish.
- Serve with a crusty bread!
- Enjoy!
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