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One-Pan Black Beans with Snap Peas and Romesco

Saucy black beans simmered with smoky romesco and finished with crisp snap peas, all in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish-inspired
Calories: 420
Ingredients Method

Ingredients
  

  • For the Quick Romesco
  • 1 jar 12 oz / 340g roasted red peppers, drained and patted dry
  • 1/3 cup 45g toasted almonds
  • 1 garlic clove
  • 1 tablespoon 15ml sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 cup 60ml olive oil
  • 1/2 teaspoon salt
  • For the Skillet
  • 2 tablespoons 30ml olive oil
  • 1 medium onion about 150g, diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 2 cans 15 oz / 425g each black beans, drained and rinsed
  • 3/4 cup 180ml vegetable broth
  • 8 oz 225g sugar snap peas, strings removed
  • 1 tablespoon 15ml lemon juice
  • 2 tablespoons 8g fresh parsley or cilantro, chopped
  • Salt and black pepper to taste

Method
 

  1. Add the roasted peppers, almonds, garlic, vinegar, paprika, oil, and salt to a blender. Blend for about 1 minute, until thick and mostly smooth with a little texture from the almonds. Set aside.
  2. Heat the 2 tablespoons oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt and cook for 5 to 6 minutes, stirring now and then, until soft and translucent but not browned.
  3. Add the garlic and cumin and stir for 30 seconds, until you can smell them and the cumin darkens slightly.
  4. Add the beans, broth, and half of the romesco. Stir, then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally and lightly mashing a few beans against the pan, until the liquid thickens and clings to the beans like a sauce.
  5. Add the snap peas and stir. Cook for 2 to 3 minutes, until they turn bright green and still snap when bitten.
  6. Remove from the heat. Stir in the lemon juice and taste, adding salt, pepper, or a bit more lemon as needed.
  7. Spoon into bowls, dollop the remaining romesco on top, and finish with the fresh herbs.