For the Peruvian Beans: prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
For the Romesco Sauce: follow complete instructions and photos here.
To Assemble: simply add sauce to beans - starting with about 1.5 cups, adding more as desired. For service, sprinkle with additional chopped almond, fresh greens of choice (I like parsley here) and pair with sides of choice.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/11/peruvian-beans-with-romesco-sauce.html