Source: Meera Sodha’s vegan recipe for leek and beans romesco

Leek and Beans Romesco

Course Dinner, Lunch
Cuisine Spanish
Keyword Bean, Leek, Romesco
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people



  • 4 tbsp olive oil
  • 1.25 tsp sea salt
  • 1.5 tsp sweet paprika
  • 1 red chilli roughly chopped
  • 2.5 tbsp sun-dried tomato paste
  • 40 g ground almonds
  • 250 g roasted red peppers drained (but liquid saved) and roughly chopped

Leek and beans

  • 3 tbsp olive oil
  • 4 cloves garlic peeled and crushed
  • 3 leeks 500g, cut into ½cm-thick slices
  • 2 tins beans black beans and cannellini beans
  • 10 g basil


  • 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 tins of beans along with their liquid and the reserved red pepper liquid, cover and leave to simmer for eight minutes, until the beans are soft. Scrape the romesco sauce into the pan 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.


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