These romesco butter beans have quickly become one of my favorite things in my whole butter bean collection – and that’s saying a lot! The sauce is smoky, slightly tangy, and seriously creamy thanks to a handful of almonds and a scoop of Greek yogurt blended right in. It all comes together in about 20 minutes!
Why you’ll love this creamy bean dish!
I’ve been on a huge bean kick this year; specifically, butterbeans! I never ate them until the past few years but have really fallen in love this them! I started with these Marry Me Butterbeans and recently published this CREAMY Vodka Sauce Butterbeans recipe. Both super delicious!
Today, we’re diving into these ROMESCO butterbeans!
Why You’ll Love This
That romesco sauce is SO good you’ll want to put it on everything
One blender + one skillet, minimal cleanup
Ready in about 20 minutes start to finish
High-protein thanks to the beans AND Greek yogurt
Easily made vegan with silken tofu
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Roasted red peppers – a 12oz jar works perfectly here; no need to roast fresh ones
Plum tomatoes – fresh adds brightness; canned work in a pinch
Garlic – 3 cloves for a solid savory base
Raw almonds – these give the sauce its signature creamy, slightly nutty texture; cashews would also work
Fresh parsley – adds a fresh herby note; fresh is best but you can use a teaspoon of dried
Greek yogurt – the secret protein boost that makes the sauce extra creamy; swap with cottage cheese or 5oz of silken tofu to keep it vegan
Lemon juice – just a tablespoon to brighten everything up
Butter beans – 2 cans, drained and rinsed; cannellini beans (or other white beans) or chickpeas also work great
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Add all of the ingredients to a blender (minus the beans) and blend until creamy and few chunks remain. Mine is usually still a little grainy and that’s ok.
Pour the sauce into a skillet and bring to a simmer. Add in the butterbeans and mix until coated in the sauce. Cook for 5 minutes and enjoy!
Recipe Tips
Don’t skip the simmer step – cooking the sauce in the skillet deepens the flavor and gets rid of any raw garlic edge
The sauce will thicken as it sits; add a splash of water when reheating to loosen it back up
Want more heat? Add a pinch of smoked paprika or red pepper flakes to the blender
This sauce is genuinely incredible on pasta, roasted veggies, or eggs – make a double batch. DO IT!
Frequently Asked Questions
Absolutely. Cannellini beans and chickpeas both work well here. Butter beans are BY FAR my favorite for their creamy texture, but use what you have.
Yes – the sauce can be blended up to 3 days ahead and stored in the fridge. Just add the beans and simmer when you’re ready to eat.
Yes! Swap the Greek yogurt for 5oz of silken tofu. It blends up just as creamy and keeps all the protein.
More Bean Recipes!
Vegetarian
Easy One-Pot Brothy Beans
Romesco Butterbeans
Ingredients
Instructions
Notes
Storage + Reheating Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen the sauce. This also freezes well for up to 2 months.
Notes:
The sauce will thicken as it sits; add a splash of water when reheating
Silken tofu is the best vegan swap for the Greek yogurt – it blends seamlessly
Leftovers keep for 4 days in the fridge and freeze well for up to 2 months
Serve with crusty bread – it’s non-negotiable
Nutrition
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