Calabrian Chile Beans

Calabrian chilis are bright red, hot peppers from the Calabria region in southern Italy with a fruity, smoky, and tangy flavor. 

Flavor and Heat

• Scoville Heat: They measure 25,000 to 40,000 SHU, making them about 10 times hotter than a jalapeño.

• Taste: They offer a balance of bright acidity, smokiness, and fruity sweetness alongside their direct heat.

Forms Available

• Whole/Sliced: Packed in oil and vinegar inside jars, great for chopping.

• Crushed or Paste: Finely chopped peppers mixed with oil, perfect for quick stirring.

• Dried Flakes or Powder: Used for dry rubs or finishing. 

This recipe has two different parts.

The Pesto…The Beans…

Creamy canned beans get a smoky, bold upgrade in this easy, flavor-packed dish inspired by Spain’s Romesco (pesto like) . Roasted peppers and tomatoes combine with spicy Calabrian chiles, garlic, almonds, and olive oil, parma cheese to make a bright, nutty sauce that coats the tender beans.

The Romesco pesto

8 ounces red bell pepper, stemmed, seeded and halved

8 ounces cherry or grape tomotes, cut in half

2 T olive oil

1 cup fresh basil leaves (reserve a few leaves for garnish

¾ cup parmesan cheese

2/3 cup sliced almonds

1-2 T jared chopped Calabrian chiles

2 T tomato paste

2 T cider vinegar

2-3 large garlic cloves chopped

½ t salt

The Beans

2 T olive oil

1 large onion

¼ t salt

4 15ounce cans of cannellini beans, rinsed

2 cups vegetable or chicken broth

Let’s Put it Together

1. Set the oven to 450 degrees.

2. Place peppers, tomatoes and sprinkle with olive oil on a foil lined sheet pan(easy clean up).

3. Place in the oven until charred. About 10-15 min. You can also broil if you choose.

4. Transfer the veggies to a food processor along with any juices.

5. Add the basil, parmesan, almonds, chiles, tomato paste, vinegar, garlic and salt and process to a course paste 15-30 sec., scraping down the sides halfway through the processing.

6. Heat oil in a Dutch oven our medium heat. until shimmering. Add the onion and salt and cook until soften and caramelized 5-10 min. Stir in the beans, pesto and broth. Increase the heat to med/high and bring to a boil.

7. Reduce the heat to a simmer until thickened and the beans are tender.

8. Garnish with fresh chopped basil, olive oil and a VERY SMALL dolop of the Calabrian chili paste.

Cut veggies on a sheet pan

Roasted Veggies

Peppers and Tomotes in the food processor

The blended Romesco Pesto

The finished “Chili” Soup