Ingredients
- 1 roasted pepper, skin off (roast at home or from a jar)
- ⅔ cup sliced almonds
- 1 garlic clove
- 2 tablespoons tomato paste
- 1 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- ½ cup olive oil
- Salt and pepper
- 1 pound romano beans and/or green beans
Instructions
- Fill a medium/large pot with water and generously season with salt. Bring to a boil over medium-high heat. Meanwhile, trim the stem ends off the beans. Once the water is boiling, drop in the long beans and cook for 3-4 minutes, until softened and cooked through with a slight bite but not falling apart. Remove from the pot straight into the ice water until cooled. When chilled, remove and let dry on a plate with a towel.
- In a food processor combine the pepper, almonds, garlic, tomato paste, vinegar, and paprika with salt and pepper. Pulse to chop. Slowly pour in the olive oil until blended but still slightly chunky. Taste and season with more salt as needed.
- To serve, toss the beans with the romesco and plate. Works great with roast chicken, at a picnic, grilled meats or fish.