Today’s recipe is a Romesco Lima Bean Dip. Yes, a dip. It’s true, dips are not your typical January fare. Most of us tend to keep entertaining to a minimum once Christmas is well in the rearview mirror. And, for some unknown reason, when we don’t party, we don’t dip. Well, I mean we might crack open a jar of salsa to stave off hangriness or dive into store bought french onion dip mid game. But in January gourmet dips are nowhere to be seen, probably because we’re all hiding in our least presentable pair of PJs. And if you’re hiding away from the public, why bother to put your best dip forward, right?
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Well, I would argue that you, yourself, is reason enough for a fancy ass dip. I would also say, it’s important, especially in the winter time, to have your friends around. Socializing, with people you like (that’s an important caveat), is the ultimate mood booster. Simply lure your pals in with today’s Romesco Lima Bean Dip and kiss your winter blues goodbye.
I don’t know about you, but in the winter I tend to self-isolate. It’s not for any particular reason. I just can’t bear the thought of wet socks, cold earlobes, and salt-stained boots. So, I don’t leave my home if I can help it and I don’t encourage people to come by lest they fall prey to any or all of the three horrors listed above. Yes, even I, a true blue dinner party junkie, have an off season.
This year I’ve been making more of an effort to make peace with winter and a big part of this was to entertain more. So, not only was today’s Romesco Lima Bean Dip created with a dinner party in mind, it was actually inspired by a dinner party.
I’ve been wanting to make Romesco sauce for over two years. Two years because the last time I had it was two years ago. Essentially, once I ate it I couldn’t wait to eat it again. Yeah, it was that good of an experience. So, why did it take me so long to make it? Well, that would be my crippling fear of failure.
The first time I had honest to goodness Romesco sauce I was in Barcelona. And no, I didn’t have it in some hole in the wall, tell no one, secret restaurant. I had it in my friend’s living room on New Year’s Eve. She’d made it for Bae and me as an accompaniment to calçots, a type of wild leek that just so happened to be in season while we were there. She wanted us to experience a little of the fun of
Throughout Catalonia, when calçots are harvested, large tables covered in
Now, my friend isn’t allowed a
I think about that New Year’s often. It was by no means supposed to be particularly joyful. We were on the cusp of 2017 and I don’t think I need to recap 2016 to paint a picture of the general mood. But in spite of the bleakness of world politics, I recall that night as one of the best I’d ever experienced. It was the company, the wine, the food, and the exuberant soundtrack of Barcelona’s nightlife just outside our window. In a word, it was perfect. So, how can you recreate a sauce, tied to such an elaborately wonderful evening and not disappoint yourself? Well, to be honest, I’m not sure you can.
Today’s Lima Bean Dip with Romesco Sauce and Charred Scallions is delicious to be sure. The sauce, in particular, is divine. But is it as good as the one I had in Barcelona two years ago? No, not a chance, for all the reasons stated above. But I think it would be fair to say that if you’ve never had romesco sauce in your friend’s Barcelona apartment whilst drunk and happy, I don’t think you’ll be disappointed.
Now, you’ll notice I used scallions here because calçots are not particularly abundant in my corner of the world. I was also short a bonfire, so I did as my friend did and broiled the suckers. I’m sure it’s not the full effect of a Catalan Calçot-athon, but it will do in a pinch.
So, that’s everything you need to know about this Romesco Lima Bean Dip with Charred Scallions. Make it for friends, make it for yourself – doesn’t matter. All that matters is you make it and forget about the crap weather outside.
Enjoy!
FollowRomesco Lima Bean Dip with Charred Scallions
Ingredients
Lima Bean Puree
- 2 cups lima beans dried
- 1 clove garlic
- 1/4 cup curly parsley tightly packed
- 1 lemon juiced
- 1/3 cup water
- 1 tsp salt
Oven Roasted Tomatoes
- 8 campari tomatoes halved
- 1 head garlic
- 2 tbsp olive oil
- 2 tbsp fresh oregano
- 1 tsp salt
Romesco Sauce
- 2 red peppers
- 2-3 slices stale Italian bread*
- 1/2 cup roasted almonds unsalted
- 1 batch Oven Roasted Tomatoes see above
- 1/4 cup curly parsley tightly packed
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tbsp white wine vinegar
- 1/4 cup olive oil
Charred Scallions
- 5-6 scallions
- 1 tbsp olive oil
- 1 tsp salt
Instructions
Lima Bean Puree
- Place the dried lima beans in a large bowl and cover with cold water. Leave the beans to soak for 6-8 hours.
- Remove the skins from the beans and transfer to a saucepan. Cover the beans with cold water and place over high heat. Add a large pinch of salt when the water comes to a boil. Cook the beans for 1 hour, making sure there is always at least 1-inch of water covering the beans.
- Drain the cooked beans and transfer to a large bowl. Let cool slightly before transferring to a large food processor. Add the garlic, and parsley and blitz until it resembles a coarse meal. Set the food processor to low and stream in the water and lemon juice. Add the salt and blitz until smooth.
- Transfer the puree to a bowl and set aside.
Oven Roasted Tomatoes
- Preheat the oven to 375°F.
- Arrange the tomato halves evenly on a large baking sheet lined with parchment paper. Lop off the tip of the garlic head and place it on the baking sheet, cut-side-up. Drizzle the tomatoes and garlic with the olive oil and sprinkle with the salt and oregano.
- Place the tomatoes in the oven and roast for 2 hours, rotating the pan once. Remove the tomatoes from the oven and let cool.
Romesco Sauce
- Blister the red peppers over an open flame until black. Place both peppers in a large paper bag and seal. Let the red peppers steam for 10 minuted before peeling off the skin. Remove the stems and seeds and cut the peppers into strips. Set aside.
- Place the bread slices and the almonds in a large food processor. Blitz until the mixture resembles bread crumbs. Add the oven-roasted tomatoes and squeeze the roasted garlic cloves out of their skin and into the food processor. Add the roasted red pepper and curly parsley. Blitz until uniform.
- Add the salt to the sauce and set the food processor to low. Slowly stream in the vinegar followed by the oil. Blitz until smooth and uniform. Transfer the sauce to a bowl and set aside.
Charred Scallions
- Arrange the scallions on a baking sheet lined with parchment paper. Drizzle the scallions with the oil and sprinkle with salt. Place the sheet under the broiler and broil for 5-10 minutes or until crispy and browned.
To Assemble
- Spread the lima bean puree on a large plate in a smooth even layer. Top the puree with the Romesco Sauce and top with the Charred Scallions cut into thirds. Garnish with crushed red pepper flakes, if desired, and serve immediately with crusty bread for dipping.
