“That Red Sauce” was a quote that came from my Birthday celebrations recently!! A friend affectionately asked the group she was eating with to find out what was “that red sauce”.
As a result, that’s all I now call romesco sauce. Romesco sauce is a luscious mix that you can dip, drizzle or dunk into with literally anything that is edible. It also has the great ability to turn some lesser loved vegetables like turnip into a dish you will want to devour. Try my Romesco Turnip & Chickpea Hash and let me know how you get on!!
Literally any green crunchy veg will work here – courgettes, mangetout, broccoli and substitute your preferred bean too as you like. And if you don’t feel like making the romesco sauce swap in any kind of pesto!
Apart from a stunning side or salad box filler, try the mix topped on a slice of sourdough with cottage or cream cheese.
Did you know that butter beans are delicious in baked treats?? Try my Dark Chocolate & Cashew Bites from my cookbook to discover just how tasty they can be.
Serves 4 as a side.
- 200g green beans
- 1 x 400g tin butter beans, drained & rinsed
- 100g defrosted frozen peas or fresh shelled garden peas
- 2 tbsp romesco sauce
- Bring a saucepan of salted water to the boil.
- Add the green beans, remove from the heat and allow to blanch for 5 minutes with the lid on. Strain the beans and refresh under running cold water or ice until cool.
- Place all the ingredients in a large bowl together and mix until the romesco sauce is well combined.
