Since posting this recipe, many of you have dropped in to share your love of the creamy Peruvian bean (commonly known as the mayocoba bean).
The bean’s mild flavor and plump, buttery texture contrast beautifully here with the bolder, earthen flavors of Romesco and its ripply, almond textured body. The result is a pleasure dome for the senses (yes indeed, more Romeo’esque yearning coming your way).
What’s great too, is that you can prep the beans and the sauce ahead of time and just reheat to enjoy during the week. Many possibilities for service, from a simple side to a fully dressed meal.
For the platter, I’ve added an extra sprinkling of almonds and some flat-leaf parsley which adds a punch of freshness and makes for a pretty presentation. A beautiful side for any occasion.
Intermingle baby spinach, avocado or greens/grains of choice, to create a delicious and satisfying meal. We also like to enjoy these beans over a bed of sautéed cabbage (a mix of white/red cabbage and carrots).
I hope you love this warming dish and its smoldering flavors… let me know how you make out!
- For the Peruvian Beans
- 4 cups cooked Peruvian beans (from about 1.5 cups dry)
- For the Romesco Sauce
- 4 large red bell peppers, sliced
- 4 roma tomatoes, sliced in 3
- 6-8 garlic cloves, peeled but left whole
- ½ red onion, thick sliced
- 2 Tbsp olive oil
- 1 Tbsp sherry vinegar (sub red wine or apple cider)
- 1 Tbsp Tamari sauce (sub soy sauce or liquid aminos)
- ½ tsp salt
- ¾ cup roasted salted almonds
- 2 tsp smoked paprika (make sure your paprika still has some life, or splurge on a new bottle, you won't regret it!)
- 2 tsp chili garlic sauce
- 1-2 Tbsp chopped fresh parsley
- Sides & Mix-Ins
- Consider: avocado, spinach, peas, mushrooms, grains & salad greens
- For the Peruvian Beans: prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
- Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
- For the Romesco Sauce: follow complete instructions and photos here.
- To Assemble: simply add sauce to beans - starting with about 1.5 cups, adding more as desired. For service, sprinkle with additional chopped almond, fresh greens of choice (I like parsley here) and pair with sides of choice.
Fabulous idea! when I saw your romesco sauce earlier I didn’t even think of using it with beans. I love that idea! As you know we make beans all of the time and even though I don’t have any peruvian beans – yet – I do have some white beans that your sauce would be great with. Thank for this recipe and idea!!! It’s on next weeks menu. BTW – Bobby came home with some Costco raspberries last week so this morning, I just couldn’t help myself. I made your awesome oatmeal raspberry pancakes again. We love those pancakes!
thanks so much for your kind words MJ! I hope you love the romesco sauce and I’m thrilled to hear that you and Bobby are still enjoying the pancakes. (haven’t seen nice looking raspberries in a while here, I’m jealous!) enjoy.
Wow! Kelly! This is absolutely scrumptious! The textures, flavors and color draw me in… “smoldering flavors” nails it! I hope you had a restorative holiday. xo
Hi Traci, thank you so much! I splurged on a brand new paprika powder for the romesco and boy, did it ever come through! Smollldering :)) haha.
Gorgeous! How have I never thought to combine Romesco sauce and beans? Looks absolutely delicious, can’t wait to try (hopefully I can find the Peruvian beans!).
thank you Morgan! I’m excited for you to try. We love how the husky flavors in the romesco pair with the mild buttery bean, hope you do too!
Looks delicious Kelly! A great new vegetarian dish to change up the same old…
Thanks for sharing :)
thank you Lynn!