Soak the dried butter beans in a large bowl of water overnight. Drain and rinse them before placing in a pot with fresh water and bringing it to a boil. Cook for 45–60 minutes until tender.

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped red bell pepper and halved cherry tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until soft and slightly charred.

Once the vegetables are roasted, allow them to cool slightly. Transfer them to a food processor along with toasted almonds, olive oil, red wine vinegar, minced garlic, smoked paprika, and chili flakes. Blend until smooth, adjusting seasoning as needed.

In a mixing bowl, combine the cooked butter beans with the romesco sauce, gently folding until all beans are well-coated.

Transfer the mixture to a platter, garnish with fresh parsley and a drizzle of olive oil. Serve warm or at room temperature.