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Saucy Romesco Beans with Pickled Shallots

Saucy Romesco Beans with Pickled Shallots

This recipe has a few steps, but each of the components can be used as you wish to make this meal your own. Go for the full saucy bean recipe listed below and serve in a bowl with pickled shallots and yogurt or add to grilled toast for an elevated "beans on toast" experience. Or, or simply make the Romesco sauce and top it with some crispy heirloom beans. 




Serves 4

Romesco Sauce

(use 1 cup for the recipe and save the rest to enjoy with sandwiches, grains, whatever you choose)

    • 2 large red bell peppers (or roasted peppers in a jar)
    • 1/2 cup roasted sunflower seeds 
    • 1/2 teaspoon paprika
    • 1 tablespoon sherry vinegar (or red wine vinegar)
    • 1 clove garlic
    • 1/4 cup olive oil
    • 1/2 teaspoon salt

Pickled Shallots

    • 2 large shallots, skins removed + sliced thinly
    • 1 cup water
    • 2/3 cup vinegar
    • 1 teaspoon salt


    • 1 cup True Cranberry beans, dry (= 3 cups cooked)
    • 1 medium yellow onion, finely diced
    • 1 medium carrot, finely diced
    • 1 celery stalk, finely diced
    • 1/4 cup olive oil
    • 2 tablespoons tomato paste
    • 1/4 cup vegetable broth or water
    • Salt to taste
    • Serve with: Cilantro leaves (chopped) and yogurt or creme fraiche. Or toasted breadcrumbs (add bread to food processor, bake with olive oil and salt). 





      1. Optional: Soak the beans overnight. Cover with water (about 2x volume) and let sit for 8-12 hours. Drain and rinse. 
      2. Make the Romesco sauce:
        1. Preheat oven to 500ºF. Cut the peppers in half and remove the seeds. Place the peppers face side down on a parchment lined baking sheet and roast in the oven until blackened all over. Once black, transfer the peppers to a bowl and cover with a lid or plate to trap the steam. After about 30 min, use your fingers to peel away the blackened skins and remove the seeds so that only the flesh remains.  
        2. Place the peeled peppers in a blender along with the sunflower seeds, paprika, vinegar, olive oil, garlic, and salt. Blend on high until smooth, adding water if needed. Set aside
      3. Pickle the Shallots: Bring the water, vinegar, and salt to a boil. Stir. Place the sliced shallots in a clean jar and pour the pickling liquid over top, so the shallots are fully covered. Let sit for at least 30 minutes.  
      4. Cook the Beans:
        1. Add the drained and rinsed beans to a large pot and cover with about 2" of water. Bring to a boil, reduce heat to a simmer and cook until tender (about 30-45 min). Add more water if necessary. Once done, drain and set aside.
        2. Heat olive oil in a large skillet or dutch oven. Once hot, add the onion, carrot, and celery and season with salt. Cook, stirring often, until softened and slightly browned (10-12 min). 
        3. Once the vegetables have cooked down, stir in the tomato paste and cook for another minute, then add the drained beans and stir to coat.
        4. Mix 1 cup of romesco sauce with the 1/4 cup of broth or water, then pour over the beans and bring to a simmer. Cook for 30 minutes to let the flavors meld together and liquid reduce down. 
      5. Make Toasted Breadcrumbs (optional): Add the sliced bread to a food processor, then place on a baking sheet drizzled with olive oil and toast until crispy.


    Serve the beans in a bowl and garnish with pickled shallots, cilantro, and yogurt (and breadcrumbs, if using). 


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