Romesco butter beans with manchego toasts
Makes: 4
Serves: 4
Prep time: 20Total time: 
Recipe photograph by Kris Kirkham
Romesco butter beans with manchego toasts
Grab a spoon and dive into these smoky butter beans, coated in a Spanish-style red pepper and almond sauce. The cheesy toasts make for excellent dunkers
Makes: 4
Serves: 4
Prep time: 20Total time: 
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Nutritional information (Serving)
Calories
637Kcal
Fat
30gr
Saturates
7gr
Carbs
60gr
Sugars
2gr
Fibre
17gr
Protein
25gr
Salt
2.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 50g blanched almonds
- 1 tsp smoked paprika
- 1 x 450g jar roasted red peppers, drained
- 2 garlic cloves, peeled
- 1 tsp sherry vinegar
- 2 tbsp olive oil, plus extra to serve
- 2 x 570g jars Bold Bean Co queen butter beans, drained, reserving the liquid
- 1 x 100g bag baby spinach
- 1 tbsp chopped parsley, to serve
For the Manchego toasts
- 4 slices white sourdough bloomer
- 100g Taste the Difference Manchego, finely grated*
Step by step
- For the romesco sauce, toast the almonds in a dry frying pan over a medium heat until turning golden. Stir in the paprika and toss for about 30 seconds. Set aside to cool for a few minutes. Place the peppers, paprika almonds, 1 garlic clove, the vinegar, olive oil and a good pinch of salt in a food processor. Whiz to a chunky purée. With the motor running, gradually pour in 50ml of the reserved bean liquid, until combined to a smooth sauce. Preheat the grill to medium-high.
- Pour the romesco sauce into a sauté pan, then set over a medium heat and bring to a simmer. Tip in the butter beans, then simmer gently for 10 minutes. Add a splash more bean liquid for a saucier consistency.
- Meanwhile, lightly toast the sourdough under the grill (keep a watchful eye). Cut the remaining garlic clove in half and rub the cut sides over the toasts. Top with the cheese, then return to the grill until melted and golden.
-
Add the spinach to the butter beans, cover and allow to wilt. Drizzle over a little oil, scatter with the parsley and serve with the Manchego toasts.
*Use vegetarian cheese, if required.
