romesco-ish green beans
TOTAL TIME: 20 minutes
SERVES: 2
Grocery List + Printable version
Tools required🍴
Chef’s knife
Cutting board (not my exact one but very similar)
Fry pans (8” + 12”)
Tongs
Kitchen tweezers (optional)
Ingredients:
For the sauce
1 tsp neutral oil (I use grapeseed)
1 tbsp tomato paste
1 large roasted red pepper
1 clove garlic
1 tsp smoked paprika
1/4 tsp chili flakes
1/4 cup veggie or chicken broth
1 tsp red wine vinegar
1/2 tsp honey
For the beans
1 tbsp neutral oil (I use grapeseed)
1 lb green beans
1 tsp salt (I use diamond crystal kosher)
Other
2 tbsp slivered almonds
Instructions:
Toast your nuts. To a small fry pan, add nuts and place over medium heat. Stir frequently and cook until most bits are golden brown (about 3 minutes). Remove from pan so they don’t continue to darken.
Make your sauce. Finely chop your pepper and mince your garlic. To the small fry pan over medium heat, add 1 tsp oil and 1 tbsp tomato paste and mix well. Cook until tomato paste deepens in color (about 3 minutes). Add 1 clove garlic, 1 tsp smoked paprika, 1/4 tsp chili flakes and cook for 30 seconds. Add chopped pepper and cook for 1 minute. Add broth and cook for 1 more minute. Remove from heat and add 1 tsp red wine vinegar and 1/2 tsp honey. Mix well, taste and add more salt if needed, and set aside.
Char your beans. Chop ends off green beans. Wash and dry and ensure they are really really dry. Warm 1 tbsp oil in a large fry pan over high heat. Once hot, add beans and a big pinch of salt and toss to coat in the oil. Let cook for about 1 minute before stirring so they can char. Stir and cook until fairly charred on all sides (about 3 minutes total).
Assemble. Remove beans from heat and add red sauce to the pan with the beans. Toss in the sauce, then pour onto a plate and top with toasted almonds.
Notes:
Serving options: These are great hot or cold, so feel free to make in advance. My preference is hot but I enjoy them almost as much cold.
Riff: Make or buy your own favourite romesco sauce and sub that for the sauce.
Storing: Store nuts separately, reheat beans and sauce and top with nuts.
What do with leftover roasted red peppers: make my creamy roasted red pepper pasta.
Bonus: double the romesco sauce and serve it over meat, or any roasted veg.
Substitutions:
Beans: Use any firm veggie that would taste good charred (carrots, peas, any variety of beans)
Roasted red pepper: this is the main part of the sauce but you could try fire-roasted tomatoes.
Red wine vinegar: sub apple cider vinegar
Honey: sub the same amount of white sugar
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!