• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets, Vegan, Vegetarian, Vegetarian Proteins · June 21, 2023

Paprika Breaded Beans on Romesco

Jump to Recipe Print Recipe

These paprika breaded beans are the second child in my breaded beans family (you can find the first version here), but they are so smokey, crispy and subtly spicy that I just knew I had to make them to pair with my summer romesco sauce. Romesco is traditionally served with seafood, but I consider it the queen of all sauces – it’s bright, acidic, lightly spiced and slightly rich from a small handful of nuts thrown in. But if you are nut-free, a scoop of sunflower or pumpkin seeds works just as well. This might be just a bougie way to eat beans and vegetables, but it is absolutely one of my favorite easy lunches or dinners.

The best part of these paprika breaded beans is that even with the sauce included, they are completely plant-based! Plus, they fit in all the food groups that you need, proteins, carbs and fats are present, and it tastes like eating a super gorgeous entree at your favorite cafe. Yet another reason that I want to open up the cafe we will soon call “Chez Snacks.”

But until Chez Snacks is open, we’ll have to settle for the home made version of these. Read on for how to make them!

Table of contents

  • What are breaded beans?
  • Ingredients you will need for the paprika breaded beans
  • What is romesco?
  • Ingredients in the romesco for these paprika breaded beans
  • How to prepare this recipe for breaded beans
  • Looking for other bean recipes?
  • Watch the recipe here

What are breaded beans?

To put it simply, breaded beans are my favorite thing in the whole wide world. They are a bean that is made lightly crispy through a very simple breading process, and I promise, there is no dredging required. Breaded beans are beans tossed in a bit of flour, plus any spices you prefer, and then a drizzle of olive oil. They are then roasted in the oven for 20-25 minutes until they are golden and their coating is light and crisp. Some beans pop in the oven, but I consider that an extra treat of crunchy edges, definitely not a casualty.

Ingredients you will need for the paprika breaded beans

For the paprika breaded beans, the ingredients are simple. You will need:

  • Butter beans – make sure they are drained and rinsed, but not dried. Dry beans won’t be able to cling to the flour as you bread them, which will make the crisping process much more difficult.
  • Whole wheat flour – I prefer whole wheat flour for this recipe, both for the color it lends to breaded beans, as well as the thicker, nuttier texture and flavor it gives. If you can’t get your hands on whole wheat flour, all-purpose is a fine swap, but I promise that whole wheat really makes a big difference!
  • Smoked paprika – not to be confused with sweet paprika! Both are delicious, but only one will give you that hickory-smokey-spicy vibe. If you are looking for a good paprika to use, I love this Spanish blend.
  • Ground cumin – either whole seeds you grind yourself or pre-ground will work!
  • Diamond Crystal kosher salt – I am a Diamond Crystal loyalist, you will find most of my recipes are scaled to Diamond Crystal, so here I just mention the amount to use when it is called out in the recipe instructions!
  • Extra-virgin olive oil – often the hero of the food world and most of my recipes, this olive oil is used to make the beans crispy. You want to have enough to coat the beans, but not so much that it pulls any breading off of them!
  • Lemon zest – this is optional to have for plating, but it is SO fun to use to make the end result gorgeous.

What is romesco?

Romesco is probably my favorite condiment (I’m sorry ketchup, but it’s true). This Catalonian tomato sauce was made to be eaten with fish, and traditionally it used dry bread to help thicken up the texture. Now we’re past that phase (although it would still be delicious), and the sauce is made up mostly of tomatoes, red peppers, garlic and nuts. I of course add spices and parsley to the mix for a bit of flavor and freshness.

Compared to traditional romesco, I only use vinegar to thin it out. I’ve found oil masks the flavors a touch too much to my liking, but if you want a thinner, smoother sauce, oil is a great addition. Just make sure to use the good stuff!

Ingredients in the romesco for these paprika breaded beans

After talking about romesco, here is what you need to make some!

  • Tomato
  • Red bell pepper
  • Red wine vinegar – this adds a kick of much-needed acid to the sauce, plus it adds a subtle sweetness which plays nicely off of the tomato and red bell pepper.
  • 2 garlic cloves – who doesn’t love garlic? This is raw, so that’s why I only call for 2 cloves. But garlic girls, you do you.
  • Hazelnuts – almonds are also a great sub here. Any nut will do for this recipe – what it adds is a nice thickness and creaminess to the sauce!
  • Parsley – this multi-functional herb adds a nice freshness to the romesco. It’s one of those things that you don’t see it when it’s in there, but you taste it when it’s gone.
  • Chili powder – this adds to the subtle spice of the romesco. It’s not a hot sauce, but I want it to be flavorful!
  • Smoked paprika – we go over this more in the section above about the breaded beans!
  • Nutmeg – I think this adds a touch of interest to the sauce. It’s not mandatory, but it takes the romesco from one-note to ten notes!

How to prepare this recipe for breaded beans

This recipe is all about timing. I start with the sauce, then lower the heat in the oven and finish with the beans. When the beans are still warm, it’s the perfect time to plate everything together.

Here’s a step-by-step on how to prepare and plate everything:

  • Position a rack to the center of the oven and set the broiler to high.
  • Halve the tomato and remove the top and seeds from the pepper. Place both skin-side-up on a baking sheet and broil for 5-7 minutes, or until the skin is very charred. Remove them from the oven and decrease the oven temperature to 425°F.
  • Transfer these from a baking sheet to a small bowl and cover, letting the steam release the skin from the vegetable/fruits. Ket them sit for about 5-10 minutes.
  • Add the vinegar, garlic, hazelnuts, parsley, chili powder, paprika and nutmeg to a blender. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Peel the skin off of the pepper and tomato and add the to the blender as well. Blend until smooth and season with more salt and black pepper as needed.
  • Drain and rinse the beans. In a large bowl, toss them with the flour, paprika, cumin, and 1/2 teaspoon of kosher salt. The flour should lightly coat the beans.
  • Transfer the beans to a parchment-lined baking sheet and drizzle with olive oil. Bake at 425°F for 20-22 minutes or until the beans are light and crisp. Some will have popped open, and that’s totally ok!
  • To plate, add a swipe of romesco to the plate, then the beans on top. Scatter with parsley and lemon zest and serve!

Looking for other bean recipes?

You came to the right place! You can find some of my favorites here:

Garlic Bread Beans
These beans might be plant-forward, garlic-forward, and delicious, but believe it or not, they were inspired by classic garlic bread. This recipe uses 100 garlic cloves (casual) but turns into something incredible. It's an easy, saucy recipe that's both filling and wholesome, and if you're into garlic, it will definitely leave you wanting more!
Check out this recipe
Sweet Potato Beans
These spicy-sweet sweet potato beans are my dream beans. They use unexpected ingredients like kalamata olives (delicious), calabrian chili and of course, sweet potato to turn the unexpectedly humble canned bean into something delicious.
Check out this recipe
Gochujang Brothy Beans
Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These Gochujang Brothy Beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It's fusion but in the best way possible.
Check out this recipe

And that’s it for these breaded beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

View this post on Instagram

A post shared by Justine Doiron (@justine_snacks)

Paprika Breaded Beans on Romesco

5 from 2 votes
Of the myriad of breaded beans I've made, I always love these smoky, bright red, extra spiced ones. These beans have a heaping dash of paprika in them, making them not only gorgeous but extra flavorful. For a quick but unique dinner, I always go for this recipe.
Print Recipe Pin Recipe

Ingredients

For the romesco:

  • 1 medium 10 ounces tomato
  • 1 small 7 ounces red bell pepper
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1/4 cup raw hazelnuts
  • 1/4 cup fresh parsley plus more for plating
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

For the paprika breaded beans:

  • 2 15 ounce cans of butter beans
  • 1/4 cup whole wheat flour
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • Diamond Crystal kosher salt
  • 2 tablespoons extra-virgin olive oil
  • Lemon zest optional, for plating

Instructions

  • Position a rack to the center of the oven and set the broiler to high.
  • Halve the tomato and remove the top and seeds from the pepper. Place both skin-side-up on a baking sheet and broil for 5-7 minutes, or until the skin is very charred. Remove them from the oven and decrease the oven temperature to 425°F.
  • Transfer these from a baking sheet to a small bowl and cover, letting the steam release the skin from the vegetable/fruits. Ket them sit for about 5-10 minutes.
  • Add the vinegar, garlic, hazelnuts, parsley, chili powder, paprika and nutmeg to a blender. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Peel the skin off of the pepper and tomato and add the to the blender as well. Blend until smooth and season with more salt and black pepper as needed.
  • Drain and rinse the beans. In a large bowl, toss them with the flour, paprika, cumin, and 1/2 teaspoon of kosher salt. The flour should lightly coat the beans.
  • Transfer the beans to a parchment-lined baking sheet and drizzle with olive oil. Bake at 425°F for 20-22 minutes or until the beans are light and crisp. Some will have popped open, and that's totally ok!
  • To plate, add a swipe of romesco to the plate, then the beans on top. Scatter with parsley and lemon zest and serve!

Posted In: Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets, Vegan, Vegetarian, Vegetarian Proteins

You’ll Also Love

Sweet Potato Cookies
Spring Onion Dip
Corn & Quinoa Salad with Pineapple Lime Dressing

Reader Interactions

Comments

  1. melissaketodiet says

    June 21, 2023 at 11:46 pm

    Wow, this recipe looks amazing! I love the combination of paprika and breaded beans, and the Romesco sauce sounds like the perfect finishing touch. Can’t wait to try this out for my next dinner party!
    Stay Blessed – Mel

    Over 50 Delicious Keto Recipes – http://www.ketodietrecipes.co.uk

  2. Jennifer says

    June 22, 2023 at 8:03 pm

    Hi – are these re-heatable or room temp friendly?

    • Justine says

      June 23, 2023 at 1:28 pm

      Yes they are! You can reheat in the oven or airfryer, but I also eat them at room temperature all the time.

  3. CINDY WATKINS says

    July 5, 2023 at 1:04 am

    5 stars
    I tried this recipe today for lunch and ended up making it again for dinner – it was THAT good. I served them on a bed of greens and thinned out the Romesco a tiny bit to to use as a salad dressing.

    I had to use the Glory brand seasoned butter beans as that was all that was available at my market. Because they were already seasoned, I just tossed the beans in the flour without the spices and zipped up the Romesco with extra spice.

    Instead of putting them in the oven, I used my air fryer and they were super crunchy on the outside and creamy in the middle. I sprinkled chopped almonds and good parmesan on top of the salad. So good! I can’t wait to make it for my friends.

    So so SO good, easy and cheap.

    • Justine says

      July 6, 2023 at 2:28 pm

      Ahh this sounds amazing!! I’m so glad you made it and liked it 🙂

  4. Kit says

    July 8, 2023 at 12:41 am

    My husband took one bite and said “I want this again”!

    So there you have it. 😊

    • Justine says

      July 8, 2023 at 10:17 am

      AHhhh the highest compliment! I’m so glad you both liked it 🙂

  5. Siena says

    July 10, 2023 at 10:15 pm

    5 stars
    I made this recipe for dinner and it was so great. I will for sure be remaking the beans. I might have added too much parsley to my romesco but overall it was delicious!

  6. Kristi says

    July 13, 2023 at 9:04 pm

    Oh my gosh it DOES hit so good. I can’t believe how simple it is

  7. Danielle says

    July 17, 2023 at 2:45 pm

    Can’t wait to try this! If I’m gluten free, what kind of flour would you recommend? Thanks!

    • Justine says

      July 17, 2023 at 9:35 pm

      I love King Arthur Baking’s 1:1 flour blend! But this recipe isn’t finicky, so rice flour or almond flour would also work!

Next Post >

Green Tomato Salad with Focaccia Croutons

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

5-minute single-serving cowboy caviar with @patago 5-minute single-serving cowboy caviar with @patagoniaprovisions Sardines + Beans, (which yes, Patagonia makes tinned fish!) #sponsored

I thought it would need more, but it’s a recipe that really needs nothing else. Plus I love that it’s good for us but also good for the planet.

You can find Patagonia Provisions Sardines + Beans at @wholefoods nationwide, and you can find where to shop Patagonia Provisions at the link in my bio 💚 🐠
Lime-tart fruit with sesame halva crumble! A good Lime-tart fruit with sesame halva crumble! A good 20-minute (or last minute) dessert for when the peaches are too good to pass up. Page 262 of “Justine Cooks,” in your local library (or I’m sure there’s a PDF of it floating around somewhere!)

#summerdesserts
A Basil Potato Salad. No, I never thought we’d A Basil Potato Salad.

No, I never thought we’d get here, either. 

But I kind of love it - not too heavy, filled with texture, hit with that same (light!) acidic element that we all know a potato salad needs. Take this and impress your grandpa (..idk I feel like family members love a potato salad). 

https://justinesnacks.com/basil-potato-salad/

#potatosaladrecipe
A little no-cook spaghetti for the holiday weekend A little no-cook spaghetti for the holiday weekend 🍅

https://justinesnacks.com/chili-crab-spaghetti/

#nocookrecipes
@tillamook Oregon Strawberry ice cream sandwiches, @tillamook Oregon Strawberry ice cream sandwiches, because whenever I make a cookie crust for a pie I’m always wondering why we don’t do the same with ice cream sandwiches? #TillamookPartner
 
And Tillamook has the best ice cream in your grocery store hands down, and I am never without either their Oregon Strawberry or Vanilla Bean. Both taste so creamy and so LUXE. Long live summer and long live Tillamook dairy. If you need me, I’ll be in the ice cream section 🙂‍↕️
 
My recipe can be found on Tillamook’s site, and I hope you make these ice cream sandwiches for a crowd this summer 💚

https://www.tillamook.com/recipes/extra-pink-ice-cream-sandwiches
I’m on a coconut butter kick what can I say htt I’m on a coconut butter kick what can I say

https://justinesnacks.com/tofu-spring-rolls-with-spicy-coconut-butter-sauce/

#springrolls #summerlunches
Okay, we’re cooking in a new setting today, but Okay, we’re cooking in a new setting today, but that’s because I spent a few days filming recipes for @naturemadevitamins #partner and @hellofresh (a dream!) featuring Nature Made’s 8 Billion CFU probiotic gummies and my favorite gut-healthy recipes.

I also did 5 exclusive recipes for NatureMade®, which you can find on NatureMade.com/HelloFresh!! 

MY OWN HELLO FRESH BOX AHHHHH! 

This recipe and more can be found linked in my bio!

P.S. If you’re looking for more gut-friendly substitutions with this recipe, you can swap the crème fraiche for yogurt. 

†These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue