Paprika Breaded Beans on Romesco

食材

1 medium (10 ounces tomato)

1 small (7 ounces red bell pepper)

2 tablespoons red wine vinegar

2 garlic cloves

1/4 cup raw hazelnuts

1/4 cup fresh parsley (plus more for plating)

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon nutmeg

Diamond Crystal kosher salt

Freshly ground black pepper

2 15 ounce cans of butter beans

1/4 cup whole wheat flour

2 teaspoons smoked paprika

1/2 teaspoon ground cumin

Diamond Crystal kosher salt

2 tablespoons extra-virgin olive oil

Lemon zest (optional, for plating)

步驟

Position a rack to the center of the oven and set the broiler to high.

Halve the tomato and remove the top and seeds from the pepper. Place both skin-side-up on a baking sheet and broil for 5-7 minutes, or until the skin is very charred. Remove them from the oven and decrease the oven temperature to 425°F.

Transfer these from a baking sheet to a small bowl and cover, letting the steam release the skin from the vegetable/fruits. Ket them sit for about 5-10 minutes.

Add the vinegar, garlic, hazelnuts, parsley, chili powder, paprika and nutmeg to a blender. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Peel the skin off of the pepper and tomato and add the to the blender as well. Blend until smooth and season with more salt and black pepper as needed.

Drain and rinse the beans. In a large bowl, toss them with the flour, paprika, cumin, and 1/2 teaspoon of kosher salt. The flour should lightly coat the beans.

Transfer the beans to a parchment-lined baking sheet and drizzle with olive oil. Bake at 425°F for 20-22 minutes or until the beans are light and crisp. Some will have popped open, and that's totally ok!

To plate, add a swipe of romesco to the plate, then the beans on top. Scatter with parsley and lemon zest and serve!