This Recipe Will Change How You Think of Canned Beans | Flavor Forward

romesco sauce

🥗Healthier: homemade romesco

💰Cheaper: store-bought salsa

Homemade romesco can be healthier with fresh ingredients.

canned cannellini beans

🥗Healthier: dry cannellini beans

💰Cheaper: canned navy beans

Dry beans are often less expensive and lower in sodium.

Trim the medium bell pepper and cut it in half, removing the seeds.

Slice the cherry tomatoes lengthwise or crosswise to expose the insides.

Toss the bell pepper and cherry tomatoes with olive oil on a sheet pan.

Place the bell peppers skin side up on the sheet pan for better charring.

Preheat the oven to the broiler setting and place the sheet pan in the oven.

Broil for about 10 minutes until everything is beautifully charred.

Scrape the charred vegetables, skins, and juices into a food processor.

Add sliced almonds, Calabrian chilies, tomato paste, parmesan cheese, vinegar, fresh basil, salt, and olive oil to the food processor.

Chop garlic before adding it to the food processor for enhanced flavor.

Process until the mixture is chunky, not smooth, and set aside the romesco sauce.

Chop an onion and sauté it in a 5 1/2 quart enameled cast iron pot with a pinch of salt until soft and translucent.

Add the canned cannellini beans and the prepared romesco sauce to the pot with the sautéed onions.

Pour in vegetable broth to thin the mixture and add depth.

Simmer for 10 minutes to allow the flavors to meld and some beans to break down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens