Creamy canned beans get a bold, smoky makeover in this simple, flavor-packed dish inspired by Spain’s classic romesco sauce. Sweet roasted peppers and tomatoes meet spicy Calabrian chiles, garlic, almonds, and olive oil to create a vibrant, nutty sauce that clings beautifully to tender beans.
This recipe begins by broiling red peppers and tomatoes, a step that deepens their flavor and adds a hint of char and smokiness. They’re blended with the traditional elements of romesco—garlic, toasted almonds, and olive oil—along with a few nontraditional additions: fresh basil and Parmesan, which lend brightness and savory depth. The result is a silky, brick-red sauce that transforms simple canned beans into a dish that’s both rustic and elegant.
Why This Recipe Works
The beauty of this dish lies in its balance and adaptability. The romesco base infuses the beans with layered flavor—smoky, spicy, nutty, and slightly sweet—while the olive oil and Parmesan give it body and richness. Using canned beans makes it quick and pantry-friendly, and the sauce can be adjusted depending on what’s on hand. Cannellini beans are ideal for their creamy texture, but Great Northern beans or chickpeas work just as well.
A finishing drizzle of olive oil or a sprinkle of chopped basil adds freshness right before serving. Pair it with toasted bread, spoon it over rice, or serve it alongside grilled vegetables or meat—it’s a flexible, weeknight-ready recipe that tastes anything but ordinary.
What You’ll Love About It
- Fast and easy: Ready in about 30 minutes.
- Pantry-friendly: Uses shelf-stable staples like beans, tomatoes, and nuts.
- Flavor-forward: Layers smoky peppers, spicy Calabrian chiles, and nutty almonds.
- Flexible and forgiving: Works with different beans and proteins.
The result is a vibrant, Mediterranean-inspired bean dish that delivers warmth, spice, and comfort—all from a few humble pantry ingredients.
Get my recipe at America’s Test Kitchen.