Your cart is currently empty!
This High-Protein Romesco Butter Beans recipe is the perfect dish to make after a long day. It’s cozy, comforting and requires minimal dishes, coming together in under 15 minutes. The amount of effort compared to the delicious result is surprisingly low!
Inspired by the delicious Catalan Romesco Sauce, I’ve added my own twist to make it extra nourishing without losing its big, bold Mediterranean flavors. The result is a dish so versatile that so far, I’ve had it for breakfast, lunch, and dinner. My favorite pairing is definitely with some sauteed greens and a slice of crusty bread (like our 1-Ingredient Buckwheat Bread).
Oh, and did I tell you it’s also good for you? Each serving of the beans alone is packed with 26 g of protein and 17 g of fiber, not to mention the healthy fats from the almonds and the rich antioxidants from the sun-dried tomatoes and bell peppers. It’s a feast for you and your microbiome!
Why This Recipe Works
- Protein-Rich: From the butter beans and tofu.
- Flavorful: Each bite is a burst of Mediterranean flavor.
- Quick Preparation: Ready in 15 minutes, it’s perfect after a long day when you don’t want to spend hours in the kitchen but still want to nourish your body.
- Versatile: It’s so flavourful and very saucy, so you could add extra veggies in the sauce or combine it with some grains such as quinoa, brown rice, or spelt pasta. Or, like me, you might pair it with some sauteed broccolini and a delicious slice of toasted bread.
- Nutrient-Dense: Packed with vitamins, fiber, and minerals.
Ingredient Notes
- Butter Beans: A great source of plant-based protein and fiber. Substitute with cannellini beans, or chickpeas if needed.
- Tofu: I’m using extra firm tofu as it contains the most protein.
- Smoked Paprika: Adds a rich smokiness; can be swapped for sweet paprika with a pinch of cumin.
- Almonds: For that crunch and extra protein. Pine nuts or cashews could also complement the sauce well.
- Lemon Juice: Fresh is best for a zesty, vibrant lift.
Step-By-Step Instructions
Blend the bell peppers, garlic, sun-dried tomatoes, tofu, smoked paprika, salt, chili flakes, almonds, lemon juice, and water until smooth. Simmer the tomatoes in olive oil until tender. Combine the sauce with cooked butter beans, heat through, and garnish with fresh parsley, remaining almonds, and lemon zest before serving.
Variations and Tips
- Add a kick with extra chili flakes or a fresh red chili added to the sauce.
- Swap the parsley for fresh basil for a different flavor profile.
- Enjoy on toast, with sauteed vegetables, or with a side of pasta or cooked quinoa. My 1-Ingredient Buckwheat Bread, is absolutely perfect for it.
- Add a couple of handfuls of baby spinach to the pot for a fuss-free way to up your greens intake.
- Enhance texture with crunchy toppings such as pumpkin seeds or breadcrumbs.
- Storage Tip: Keep refrigerated in an airtight container and enjoy within 4-5 days.
- Reheating Tip: Gently warm on the stove for the best texture. Microwave also work.
- Breakfast: Turn it into an impressive breakfast by serving the beans on a slice of toasted sourdough, topped with avocado slices.
- Up the protein: You can easily “beef up” this recipe by adding 100 g more tofu to the sauce or adding more butter beans.
- If you like this one, you will also love my High-Protein Romesco Salad (perfect for those steamy summer days with zero cooking required!) or my Romesco Pasta Salad Meal Prep.
- If you love creamy bean recipes, make sure to also check out my Marry Me Chickpeas, or the delicious High-Protein Creamy Miso Butter Beans with Kale.
Why You’ll Love These High-Protein Romesco Butter Beans
- Hearty
- Nutritious
- Wholesome
- Simple
- Delicious
High-Protein Romesco Butter Beans
This nutritious, high-protein, and flavorful meal prep combines butter beans with a unique protein-packed Romesco sauce to create the perfect meal. It's so versatile you could have it for breakfast, lunch or dinner!
Ingredients
- 2 jarred roasted red bell peppers - see notes
- 3 garlic cloves - peeled
- 0.7 oz (20 g) sun-dried tomatoes
- 5 oz (150 g) extra firm tofu - see notes
- 1 tsp (2 g) smoked paprika
- 1 pinch sea salt flakes
- ¼ tsp (0.5 g) red chili flakes
- 2 tbsp (20 g) roasted almonds
- 1½ tbsp (22 ml) lemon juice
- 3 tbsp (45 ml) water
- 2 tsp (10 ml) olive oil
- 200 g cherry tomatoes
- 3 cups (550 g) cooked butter beans
Toppings
- 2 tbsp (20 g) roasted almonds - roughly chopped
- 2 tbsp (8 g) fresh parsley - finely chopped
- lemon zest - to taste
Instructions
- In a blender, add the bell pepper, garlic, sun-dried tomatoes, tofu, smoked paprika, salt, chili flakes, 2 tbps roasted almonds, lemon juice, and water. Blend until smooth. You can leave a little bit of texture if you like.
- In a saucepan over medium heat, add the olive oil and tomatoes. Cook covered for 7 minutes, stirring regularly.
- Add the cooked butter beans and blended sauce to the pan. Cook for a few minutes until heated through.
- To serve, top with the remaining chopped almonds, fresh parsley, and lemon zest, and adjust salt to taste. I enjoyed mine with stir-fried broccolini and a slice of our 1-Ingredient Buckwheat Bread, and it was perfect!
Notes
Roasted Red Bell Pepper: I always have jarred roasted red bell peppers in the fridge. They keep forever, and they’re the perfect addition to a quick pasta sauce or other delicious meal. If you prefer to use fresh, chop two red bell peppers in half, remove the seeds, and bake face down for 25 minutes at 400F (200C) in the oven. Allow to cool down, and remove the skin using your hands. It should peel off easily. Freshly roasted red bell peppers might yield less liquid than jarred; if you’re using them, you might want to consider adding a little more water, lemon juice, or olive oil for a smooth sauce texture. Start with 1 tbsp at a time, and gradually increase to your desired consistency.
Tofu: In some locations like France, Tofu is found on the shelf in a sous vide form and is quite dry. This recipe was made with extra firm tofu that is available in the supermarket’s refrigerated section and yields more liquid. If you cannot access it, I would recommend swapping it for silken tofu, or adding a little bit of soy milk for a smoother blend
Video
FAQ
Can I use canned butter beans?
Absolutely, canned beans are a great time-saver, make sure to rinse well before using.
Is this recipe suitable for meal prepping?
Yes, it holds up well in the fridge for up to 5 days.
Can I freeze the Romesco sauce?
Indeed, it freezes well. Allow to thaw, then pop into the blender to restore its smooth texture before reheating.
Other Main Dishes you might like
all recipes
Mushroom and Leek Quiche (Vegan)
Mediterranean Vegan Quiche
Olive Oil Shortcrust Pastry (Dairy-Free, for Quiche or Pie Crust)
Meghan Markle One-Pot Pasta Recipe
High-Protein Tandoori Cauliflower Bowl
Hummus Pita Bowl
Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
10-minute High-Protein Romesco Pasta (Vegan and GF)
Crispy Lentil and Potato Bowl
Oven-Baked Burrito Bowl (Meal-Prep)
Edamame Sweet Potato Bowl
High-Protein Marry Me Orzo
Super Green Butter Beans