Name: Romesco Sauce with Crispy Butter Beans and Capers
Yield: 3
Ingredients: 570G JARRED BUTTER BEANS, DRAINED AND RINSED; 3 TBSP OLIVE OIL; 2 ROSEMARY SPRIGS, LEAVES PICKED; 2 TBSP CAPERS, DRAINED AND DRIED ON A PAPER TOWEL; CRUSTY BREAD OR FOCACCIA, TO SERVE (OPTIONAL); FOR THE BROCCOLI; 200G TENDERSTEM BROCCOLI; 1 TBSP OLIVE OIL; ZEST OF 1 LEMON, PLUS WEDGES TO SERVE; FOR THE ROMESCO SAUCE; 100G BLANCHED ALMONDS; 200G ROASTED RED PEPPERS FROM A JAR, DRAINED; 1 GARLIC CLOVE; 1-1½ TBSP SHERRY VINEGAR OR RED WINE VINEGAR; 1½ TSP SWEET SMOKED PAPRIKA; ½ TSP DRIED CHILLI FLAKES (OPTIONAL); 3 TBSP EXTRA-VIRGIN OLIVE OIL

VMG Recipes