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Romesco Butter Beans

Romesco Butter Beans

These romesco butter beans can be made in 15 minutes and are perfect for a busy weeknight dinner. Jarred red peppers, diced tomatoes, and almonds are blended together with our new Five Chile Fever blend. This medium heat blend adds just the right amount of spice and depth to this romesco sauce. Pair with some toasted sourdough for dipping or serve over top of pasta. 

This recipe comes from our friend Dietitian Debbie.


Yield: 4 servings


Featured in this Recipe


  • 1 (12 oz) jar of roasted red peppers, drained
  • 1 (15 oz) can of diced fire roasted tomatoes, drained
  • 3/4 cup roasted, unsalted almonds
  • 1/3 cup olive oil
  • 2 garlic cloves
  • 1 tbsp sherry vinegar
  • 2 (15 oz) cans butter beans, drained and rinsed
  • Sea salt, to taste

Preparation Instructions:

Make the romesco sauce by adding the roasted red peppers, tomatoes, almonds, olive oil, garlic, sherry vinegar, and Five Chile Fever to a blender. Puree until smooth.

Add a splash of olive oil to a skillet over medium-low heat. Add the beans and enough romesco sauce to cover the beans in the pan and bring to a simmer for 2-3 minutes. (Save any extra sauce for pasta or eggs.)

Garnish the beans with chopped parsley and a sprinkle of Five Chile Fever. Serve with toasted bread for dipping or over top of pasta or a whole grain.



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