Name: Calabrian Chile White Beans with Almond Romesco
Total time: 45 min
Ingredients: 1 red bell pepper , stemmed, seeded, and halved lengthwise; 8 ounces cherry or grape tomatoes , halved; ¼ cup extra-virgin olive oil , divided; 1 cup fresh basil leaves plus 2 tablespoons chopped fresh basil; 1½ ounces Parmesan cheese , grated (¾ cup), plus extra for serving; ⅔ cup sliced blanched almonds; 2 tablespoons jarred crushed Calabrian chiles , plus extra for serving; 2 tablespoons tomato paste; 2 tablespoons cider vinegar; 2 garlic cloves , chopped; ¾ teaspoon table salt , divided; 1 onion, chopped fine; 2 (15-ounce) cans cannellini beans , rinsed; 2 cups vegetable broth

Calabrian Chile White Beans with Almond Romesco

By Nik Sharma

Published on April 22, 2025

Time

45 minutes

Yield

Serves 4 to 6

Calabrian Chile White Beans with Almond Romesco

Ingredients

1 red bell pepper, stemmed, seeded, and halved lengthwise8 ounces cherry or grape tomatoes, halved¼ cup extra-virgin olive oil, divided1 cup fresh basil leaves plus 2 tablespoons chopped fresh basil1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving⅔ cup sliced blanched almonds 2 tablespoons jarred crushed Calabrian chiles, plus extra for serving2 tablespoons tomato paste 2 tablespoons cider vinegar 2 garlic cloves, chopped¾ teaspoon table salt, divided1 onion, chopped fine 2 (15-ounce) cans cannellini beans, rinsed2 cups vegetable broth

Before You Begin

Jarred crushed Calabrian chiles are available in the condiment section of some specialty markets or online. You can use other canned beans, such as Great Northern or chickpeas, in place of the cannellini beans. You can use chicken broth for the vegetable broth if you prefer; note that vegetable broth salt levels vary dramatically from brand to brand, so be sure to season with salt and pepper to taste before serving.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Toss bell pepper and cherry tomatoes with 2 tablespoons oil in bowl, then spread in even layer, skin side up, on rimmed baking sheet. Broil until well charred, 8 to 12 minutes. Transfer vegetables and any juices to food processor.

Add whole basil leaves, Parmesan, almonds, Calabrian chiles, tomato paste, vinegar, garlic, and ½ teaspoon salt and process to coarse paste, 15 to 20 seconds, scraping down sides of processor bowl once halfway through processing. Season with salt to taste. (Romesco can be refrigerated for up to 24 hours.)

Heat remaining 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in beans, romesco, and broth, increase heat to medium-high, and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 10 minutes. Season with salt to taste, then sprinkle with chopped basil. Serve with extra Parmesan and extra Calabrian chiles.