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