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Romesco-Style Butter Beans
I love the contrast in this dish - rich, creamy butter beans in a romesco-style sauce, paired with fresh lemony courgette and soft quinoa. This is comforting, vibrant and super satisfying.
Ingredients
Ingredients
- courgettes
- fresh parsley
- lemon, juice only
- salt + pepper
- quinoa, rinsed (see tips)
- cold water
- blanched almonds
- roasted red peppers from a jar, rinsed
- sun-dried tomatoes from a jar
- garlic cloves, peeled
- tomato purée
- red wine vinegar
- olive oil, plus extra for serving
- jars of butter beans
Method
- 1
Trim the ends from the courgettes, then slice lengthways into thin strips, followed by thin noodle-like pieces. Add them to a mixing bowl.
- 2
Finely chop half of the parsley, reserving the rest for later. Add the chopped parsley to the bowl with the lemon juice and a pinch of salt, then toss well and set aside.
- 3
Add the quinoa to a saucepan with the cold water. Bring to the boil, then reduce the heat and simmer, uncovered, for 15-18 minutes until cooked. Cover with a lid and set aside.
- 4
Meanwhile, add the almonds, roasted red peppers, sun-dried tomatoes, garlic, tomato purée, vinegar, olive oil and generous pinches of salt and pepper to a high-powered blender. Blend until smooth.
- 5
Pour the romesco-style sauce into a large pan or shallow casserole dish and add the butter beans along with all their liquid. Stir well, loosening the sauce with a little water until creamy.
- 6
Cook on a low-medium heat for around 5-10 minutes, stirring occasionally, to allow the flavours to come together and mellow the garlic and tomato purée, adding more water if necessary.
- 7
To serve, spoon the quinoa into bowls, top with the butter beans and courgette, then finish with a drizzle of olive oil, freshly ground black pepper and the remaining parsley leaves. Enjoy!
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Community reviews
Rated 4.7 out of 5 from 7 reviews
- Sarah
“tastes amazing!”
- Graeme
“delicious and easy to make”
- Allie
“easy and delicious. I had to use a substitute bean due to lack of availability of butter beans but the substitute worked nicely!”
- Valeria
“Tasty. I like to follow these instructions to improve the quinoa’s texture and flavor: Soak it for 5 minutes, then drain and rinse until the water runs clear. Toast in a saucepan until the grains separate and smell fragrant. Add boiling water or stock and salt, and cook until tender. Drain, return to the pan, cover with a clean dish towel and lid, and let sit undisturbed for 10 minutes.”