Green "Romesco" Beans
A decadent brunch for one
A decadent brunch for one
Two things I’m obsessed with: romesco, and finding the most interesting possible variations for making beans: this recipe brings the two together. The green sauce is more of a sister-sauce to a traditional romesco, seeing that it lacks sun dried tomatoes and red peppers. For this one, I went with a jalapeño, but you could easily swap it for any sort of mild chili pepper, depending on what you’ve got on hand. You’ll end up with leftover sauce and beans, so simply make a second egg if you’re serving two.
Ingredients:
For the sauce:
1 small bunch parsley, tender stems and leaves
1/2 cup olive oil
1/3 cup pumpkin seeds, toasted
3 garlic cloves, smashed
1 jalapeño pepper, ribs and seeds removed
1 1/2 tablespoons red wine vinegar
½ teaspoon ground paprika
Juice from 1/2 lemon
Kosher salt and freshly ground black pepper
For serving:
One egg, poached
One can of cannelini or great northern beans, drained and rinsed
3 garlic cloves, smashed and roughly chopped
2 Tbsp butter or extra virgin olive oil
Handful of fresh dill, torn
Pickled red onion
Aleppo pepper or chili pepper flakes
Finely grated pecorino
Flaky salt and freshly ground pepper
Directions:
Begin by adding all ingredients for the green romesco sauce into a high speed blender. Start on the lowest speed, gradually increasing until smooth and silky. Taste and adjust with a bit more lemon, salt and/or pepper if needed. Add to a glass jar and set aside.
Add butter/oil to a medium saucepan over medium-low heat, after about 5 minutes, add garlic. Stir around the pan until fragrant, 2-3 minutes.
Begin poaching your egg. Meanwhile, add the cannelini beans into the sauce pan, stirring to coat in the garlic. Season with salt, ground black pepper and a pinch of aleppo or chili flakes. Stir again to combine.
Plate your poached egg, season to your liking and set aside.
In a medium-sized bowl or in the saucepan, toss the beans with a few generous spoonfuls of romesco sauce, mixing until well-coated.
Plate the beans, season again with another pinch of black pepper and flaky salt, top will dill, the egg, pickled red onions, a showering of pecorino, and another pinch of aleppo pepper flakes. Enjoy!
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