By Rachael Jennings
Romesco Sauce with Crispy Butter Beans + Capers
Updated at: Fri, 30 Aug 2024 14:54:46 GMT
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Ingredients
3 servings
For the Beans:
1 x 570gButter beans
drained and patted dried
3 Tbspolive oil
2 sprigsfresh rosemary
2 Tbspcapers
drained and dried on a paper towel
romesco sauce
For the
225gchargrilled peppers
1 Tbsptomato puree
0.5garlic clove
3 Tbspextra virgin olive oil
1 Tbspred wine vinegar
50gground almonds
2 tspsweet smoked paprika
½ tspchilli flakes
optional
Instructions
Step 1
Preheat the oven to 190 fan and line a baking tray with parchment paper. Once the butter beans are as dry as possible, tip them onto the tray and toss well with the olive oil. Add the rosemary sprigs and season with salt and pepper. Roast for an initial 20 mins, give them a shake, then toss in the capers and roast for a further 7-8 minutes until the beans and capers are crispy.
Step 2
2. Meanwhile, make the romesco sauce. Put all of the ingredients into a blender and blitz until you reach a smooth but thick consistency - similar to a thick pesto.
Step 3
3. Once the butter beans are crispy and golden, remove from the oven and let cool slightly. Once ready to serve, using the back of a spoon smooth the romesco sauce onto a large serving platter and tumble over the crispy beans and capers. Dig in with crusty bread or pillowy focaccia.
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