Red Pepper and Kidney Bean Sauce

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Fancy Plating Red Pepper and Kidney Bean Sauce Recipe
Red Pepper and Kidney Bean Sauce

This is kind of a riff on romesco sauce. It's red pepper based, but there are no nuts. Instead, I used kidney beans to add viscosity and depth. It's vegan and it's nut-free.

While romesco is Spanish, this leans a little more Italian. 

I love creating new and unique vegan sauces. They are an easy way to make everyday vegetables taste extraordinary. 

It pairs great with broccoli, tomatoes, tofu and most vegetables. It's got a bold flavor, but not so strong that the other ingredients get lost. 

 Ingredients
1 medium red bell pepper
1/2 can dark red kidney beans, rinsed
2 jalapenos, deseeded and chunked
1 serrano, deseeded and chunked
7 cloves garlic, halved
1 1/2 cups water
1 tbl canola oil
2 tsps italian seasoning (thyme, oregano, basil, savory, rosemary, marjoram)
I like to use target brand good and gather cuz most other inexpensive italian seasonings don't have such a well rounded blend of herbs.
1 1/2 tbls salt
1/2 tsp black pepper

Instructions
In a small, dry frying pan over medium heat cook the bell pepper, chili peppers and garlic. Let the peppers cook down and release their water. Continue until most of the water is gone.

Remove pan from the burner, but keep burner active. Carefully add the spices and oil. Return to the heat and sauté for 1 minute. 

Slowly add the water. 

Allow to simmer until reduced by a third. 

Add the kidney beans to a pitcher blender and pour the frying pan mixture on top. 

Allow to cool and then puree until smooth. 

Filed under: Vegan Recipes September 2024


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