Beans alla vodka is everything you love about classic pasta alla vodka – the creamy tomato sauce, subtle heat, and rich, comforting flavour, but made with tender white beans instead of pasta.
The beans soak up that silky vodka sauce beautifully, making this a surprisingly satisfying, high-protein dinner that’s perfect with crusty bread or eaten straight from the bowl. Decadent, simple, and ideal for an easy midweek meal. Made with butter beans (or cannellini beans), this dish delivers all the comfort of pasta alla vodka without the pasta.
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Why You’ll Love This Recipe
- Pasta alla vodka vibes, no pasta required – All the creamy, tomatoey goodness in bean form.
- High-protein and pantry-friendly – Canned beans, tomato paste, cream and a splash of vodka.
- Comfort food with a twist – Familiar flavours, slightly unexpected format.
- Quick and weeknight-worthy – Minimal prep, big payoff.
- Vegetarian meal – But easily tweaked with added bacon, or chicken if you feel the need!
What Is Beans Alla Vodka?
Beans alla vodka is a twist on the classic Italian-American pasta dish, penne alla vodka. Instead of pasta, tender white beans are simmered in a creamy tomato vodka sauce until rich and flavourful. The beans act as little sponges, soaking up the sauce and creating a dish that’s hearty, comforting, and perfect for scooping up with bread.
Ingredients & Substitutions
- Olive oil – EVOO is ideal. Or use any neutral oil you’d prefer.
- Shallot – Adds gentle sweetness; substitute with finely diced brown onion if needed.
- Garlic – Fresh is best.
- Chilli flakes – Brings subtle heat; adjust up or down depending on preference.
- Tomato paste
- Vodka (optional) – The alcohol cooks off, but can be omitted if preferred.
- Cream – thickened cream, also known as heavy cream or pouring cream.
- Butter beans – Soft and creamy, perfect for soaking up the sauce; cannellini or other white beans also work well.
- Parmigiano Reggiano – Adds savoury depth and saltiness; finely grated works best.
- Salt & black pepper
- Fresh basil
How to Make Beans Alla Vodka
Step 1: Heat olive oil in a large frypan over medium heat. Add the shallot and garlic and cook, stirring frequently, until softened and fragrant.
Step 2: Add the chilli flakes and stir briefly, then add the tomato paste. Cook, stirring often, until the paste darkens slightly and smells rich and caramelised.
Step 3: Pour in the vodka (if using), followed by the cream, and stir until smooth. Add the butter beans and gently mix until well coated in the sauce. Simmer briefly until the beans are heated through and tender.
Step 4: Remove from heat and stir through the grated Parmigiano Reggiano, salt and pepper. Taste and adjust seasoning if needed.
Step 5: Serve immediately with extra parmesan and fresh basil. Enjoy as is, or with crusty bread for scooping.
Tips & Variations
- Serving ideas – Spoon over toasted sourdough, serve alongside roasted vegetables, or top with extra parmesan.
- Canned vs dried beans – Canned beans work best here as they’re already soft and ready to absorb flavour.
- Bean swaps – Cannellini or other white beans are great alternatives to butter beans.
- No vodka? No problem – You can omit it entirely and still end up with a creamy, flavourful tomato sauce.
FAQs
Can I make beans alla vodka without vodka?
Yes. The vodka is optional and can be omitted without compromising the overall flavour. You’ll still end up with a rich, creamy tomato sauce.
Does the alcohol cook off in this recipe?
Yes. The alcohol evaporates during cooking, leaving behind flavour rather than alcohol content.
What beans work best for beans alla vodka?
Butter beans are ideal because of their soft, creamy texture, but cannellini beans or other white beans work just as well.
Can I use cannellini beans or butter beans?
Yes. Butter beans are especially creamy, but cannellini beans work just as well and soak up the vodka sauce beautifully.
Can I make this recipe vegan?
You can swap the cream for a plant-based alternative and use a vegan parmesan-style cheese. The sauce will be slightly different, but still delicious.
How should I serve beans alla vodka?
Serve it as is, spooned up with crusty bread, or alongside roasted vegetables. It also works well as a side dish for grilled meats or vegetables.
Can I store leftovers?
Leftovers can be stored in an airtight container in the fridge and reheated gently on the stovetop or in the microwave. Add a splash of cream or water if the sauce thickens.
More Comforting Dinner Recipes You’ll Love
If you’re in the mood for cosy, flavour-packed dinners that hit the same comforting notes as these beans alla vodka, here are a few more favourites worth adding to your rotation:
- Gochujang Rosé Pasta – A creamy, spicy Italian-Asian fusion pasta with just the right amount of heat.
- Roasted Eggplant Pasta – Rich, caramelised eggplant tossed through a silky sauce for a deeply satisfying vegetarian dinner.
- Beef Pepper Rice – Savoury, buttery rice topped with tender beef and plenty of black pepper for an easy, comforting meal.
📖 Recipe
Beans alla Vodka
Ingredients
- 30 mL olive oil
- 1 shallot finely chopped
- 2 cloves garlic roughly chopped
- 1 teaspoon chilli flakes
- 70 g tomato paste
- 30 mL vodka (optional)
- 150 mL cream
- 800 g butter beans drained and rinsed
- ⅓ cup grated parmigiano reggiano plus extra for serving
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh basil leaves for serving
Instructions
- In a large frypan over medium heat, add olive oil. Add diced shallot and garlic and cook, stirring frequently until softened, 4 to 5 minutes or so.
- Add chilli flakes and stir, before adding tomato paste. Mix frequently and cook until fragrant and beginning to darken, about 4 minutes.
- Stir in vodka, followed by cream until mixed well. Add in butter beans and mix until beans are coated in the sauce. Allow to simmer for 3-4 minutes so beans can soften and heat through.
- Sprinkle over grated parmigiano reggiano, salt and pepper and mix well. Serve immediately with extra parmigiano reggiano and fresh basil leaves. Eat as is, or with a side of crusty bread.
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