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
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
Video
FAQ
Absolutely, canned beans are a great time-saver, make sure to rinse well before using.
Yes, it holds up well in the fridge for up to 5 days.
Indeed, it freezes well. Allow to thaw, then pop into the blender to restore its smooth texture before reheating.
What’s a serving size? That results in 26g of protein?
You can find the serving amount just above the ingredient list for all my recipes (and adjust it to your need!). This recipe makes 3 servings, hope you love it!
I hate tofu, always have. Having grown up with Asian cuisine I can’t stomach the bland nondescript taste. Can you list substitutes for tofu in your recipes?
Hi Jesse, that’s the point of tofu in this recipe, you really can’t taste it, but it adds creaminess and lots of protein 🙂 You could use cashews instead in this case. For future usage of the website I would recommend using the soy-free filter which might help you find recipes you’ll enjoy quicker 🙂
Delicious dish. Had it with some toasted pita bread, sour cream and salad. Folded over and ate like a taco!!
That sounds absolutely delicious! Thank you for sharing Belinda 💚
I don’t normally eat plant based and my boyfriend usually turns his nose up at it completely but he loves butter beans so after trying it myself and absolutely loving it, I made it for both of us and he was obsessed. Scooping it up with super crusty sourdough was just the best. I added a sprinkle of parmesan to the sauce which it probably didn’t need and i added spinach for some extra greens.
That’s awesome! Thank you so much for sharing your thoughts and additions Grace, really appreciate it 💚
Une recette vraiment excellente et saine, merci et bravo !
Merci beaucoup Alex 💚
I their!
My name is Louise Kalin and i am from sweden.
Lately i have seen your delious food on Facebook and I what to save and translate evry recept you put out their.
Do you have a Cookbook? If so do you have so i can byt it.
You are absolute brilliant with how to make your food and the pictures are very good.
My mail are: louisekalin@hotmail.com
Please give out your recipes and Will pay you what you what
Have a lovely evning🙏🤩
Hi Louise, thank you so much for your lovely words, I’m so happy you’re enjoying the recipes, and welcome to our little healthy family 💚 We have 1 paperback book and 2 ebooks available, you can find the links to purchase below, I hope you find something you like and can’t wait to hear what you make 🙂
https://plantbaes.com/shop/
Very delicious dish, and easy to make.
Greatings from Denmark
So happy you enjoyed it! Thank you for sharing Elisa 💕
This made an excessive amount of sauce, even though I used more butter Beans. I’m not complaining I am just confused.
Hi Jenna, it is a very saucy dish 🙂 Hope you love it!
Very tasty, thank you
I’m so happy you liked it, thanks for sharing Kate 💚
Tried this and really enjoyed it, it is quick and easy to put together but delicious! Will definitely make this again.
Thank you so much for sharing Whitney 💚
This was absolutely delicious, thank you!
Thank you Walkie, so happy you liked it 💚
This dish looks amazing. Is there something else I can put instead of tofu? I’m sorry I don’t like tofu.
You could use a cashew cream instead, I would start with 1/3 cup of soaked cashews and adjust the liquid as needed to get a creamy consistency 🙂