Peruvian Beans with Roasted Romesco Sauce (GF, Vegan)
 
 
A delicious and satisfying dish featuring creamy Peruvian beans in a smoldering Romesco sauce
Author:
Ingredients
  • For the Peruvian Beans
  • 4 cups cooked Peruvian beans (from about 1.5 cups dry)
  • For the Romesco Sauce
  • 4 large red bell peppers, sliced
  • 4 roma tomatoes, sliced in 3
  • 6-8 garlic cloves, peeled but left whole
  • ½ red onion, thick sliced
  • 2 Tbsp olive oil
  • 1 Tbsp sherry vinegar (sub red wine or apple cider)
  • 1 Tbsp Tamari sauce (sub soy sauce or liquid aminos)
  • ½ tsp salt
  • ¾ cup roasted salted almonds
  • 2 tsp smoked paprika (make sure your paprika still has some life, or splurge on a new bottle, you won't regret it!)
  • 2 tsp chili garlic sauce
  • 1-2 Tbsp chopped fresh parsley
  • Sides & Mix-Ins
  • Consider: avocado, spinach, peas, mushrooms, grains & salad greens
Instructions
  1. 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.
  2. 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.
  3. For the Romesco Sauce: follow complete instructions and photos here.
  4. 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