High-Protein Romesco Butter Beans

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 jarred roasted red bell peppers (see notes)

3 garlic cloves (peeled)

0.7 oz sun-dried tomatoes

5 oz extra firm tofu (see notes)

1 tsp smoked paprika

1 pinch sea salt flakes

1/4 tsp red chili flakes

2 tbsp roasted almonds

1½ tbsp lemon juice

3 tbsp water

2 tsp olive oil

200 g cherry tomatoes

3 cups cooked butter beans

2 tbsp roasted almonds (roughly chopped)

2 tbsp fresh parsley (finely chopped)

lemon zest (to taste)

Directions

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!

Nutrition

• Calories: 428 kcal
• Total Fat: 15 g
• Sodium: 211 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 17 g
• Protein: 26 g