This post may contain affiliate links.Please read our disclosure policy.These romesco butter beans have quickly become one of my favorite things in my whole butter bean collection – and that’s saying a lot! The sauce is smoky, slightly tangy, and seriously creamy thanks to a handful of almonds and a scoop of Greek yogurt blended right in.

It all comes together in about 20 minutes! Why you’ll love this creamy bean dish! I’ve been on a huge bean kick this year; specifically, butterbeans! I never ate them until the past few years but have really fallen in love this them! I started with these Marry Me Butterbeans and recently published this CREAMY Vodka Sauce Butterbeans recipe.Both super delicious! Today, we’re diving into these ROMESCO butterbeans! Why You’ll Love This That romesco sauce is SO good you’ll want to put it on everything One blender + one skillet, minimal cleanup Ready in about 20 minutes start to finish High-protein thanks to the beans AND Greek yogurt Easily made vegan with silken tofu Ingredients needed The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired! Roasted red peppers – a 12oz jar works perfectly here; no need to roast fresh ones Plum tomatoes – fresh adds brightness; canned work in a pinch Garlic – 3 cloves for a solid savory base Raw almonds

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