Cooked - Meera Sodha's Leek And Beans Romesco

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Meera Sodha's Leek And Beans Romesco

1.0

4 tbsp extra-virgin olive oil

1¼ tsp fine sea salt

1½ tsp sweet paprika

1 mild red chilli, roughly chopped

2½ tbsp sun-dried tomato paste

40g blanched or ground almonds

250g jarred roasted red peppers, drained and roughly chopped

3 tbsp extra-virgin olive oil, plus more to serve

4 garlic cloves, peeled and crushed

3 leeks (500g), cut into ½cm-thick slices

2 x 400g tins of beans – I used black beans (drained) and cannellini beans (not drained)

10g fresh basil, to serve

Crusty bread, gluten-free if you like, to serve

Put all the sauce ingredients in a blender, blitz to a smooth paste, then set aside.
Put three tablespoons of oil in a wide frying pan for which you have a lid, and put it on a medium heat. When the oil is hot, add the garlic and cook, stirring, for about three minutes, until sticky and golden.
Add the leeks and sweat them for six minutes, until soft, prodding them with a spoon so they unravel. Add the tin of drained beans and the second tin of undrained beans, complete with their liquid, cover and leave to simmer for eight minutes, until the beans are soft.
Scrape the romesco sauce into the pan, stir in 150ml water and simmer uncovered for a final five minutes.
Transfer to a bowl, tear the fresh basil over top and pour over more olive oil, if you wish. Serve with crusty bread for scooping.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 123 weeks ago

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