Spanish Butter Beans in Romesco Sauce

Ingredients

• 250 g / 3 large roasted peppers (from a jar)
• 1 tbsp tomato paste
• 100 g / 1 cup blanched almonds
• 2 cloves garlic
• 1 tbsp red wine vinegar
• 1 tsp Spanish smoked paprika
• 3 tbsp olive oil
• Salt to taste
• 800 g / 8 oz canned butter beans ((drained but 100ml/ 1/2 cup liquid reserved))

Instructions

1. 1

   Make the Romesco sauce by combining the roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika, extra virgin olive oil with a pinch of salt in a food processor or a blender. Process until you have a paste. Taste and add more salt to taste. Set aside.

2. 2

   Add the Romesco sauce to pan, then add the butter beans with 100ml (1/2 cup) of the reserved liquid to the sauce and bring it to a simmer over low heat, then continue simmering for 10-15 minutes, taste and add more salt if needed.

3. 3

   Serve with crusty bread as a part of tapas table or as a side dish to meat or fish.