Today's recipe:
From page 141 of Alison Roman’s ‘Dining In’ cookbook, under “Grains and Other Things”: Four Bean Salad with Green Romesco

Ingredients:
½ pound green beans, trimmed and cut
into 2-inch pieces
1 lemon, seeds removed, thinly sliced Kosher salt and freshly ground black
pepper
1 cup Green Romesco (page 21)
¼ cup olive oil
1 (15-ounce) can black-eyed peas,
drained and rinsed
1 (15-ounce) can cannellini beans,
drained and rinsed
1 (15-ounce) can butter beans, drained and rinsed
1 cup tender parsley leaves and stems, coarsely chopped
½ cup fresh dill leaves, coarsely
chopped

Romesco:
2 cups parsley, tender stems and leaves, finely chopped (see Note)
¾ cup olive oil
¼ cup skin-on almonds or walnuts, toasted and finely chopped
2 garlic cloves, finely grated
1 jalapeño pepper or serrano chile, without seeds, finely chopped
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
Kosher salt and freshly ground black

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