Beans alla Vodka
The much beloved pasta dish that took the internet by storm a few years ago has been given a legume twist. Beans alla Vodka features white beans coated in the classic spicy, creamy tomato sauce. A decadent but incredibly simple mid-week dinner!
Servings: 2 serves
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.