Romesco Beans
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!
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!
Notes
The recipe time does not include cooking beans because you have a lot of choice! The beans used in the pictures are Royal Corona beans from Rancho Gordo. I love that they are enormous, thick skinned, and creamy in the middle. The amount was 8 ounces of dried Royal Coronas cooked for 15 minutes on high pressure with about 15 minutes of natural release. 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.
Tried this recipe?Let us know how it was!