Butter Beans alla Vodka with Homemade Sauce

Name: Butter Beans alla Vodka with Homemade Sauce
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp unsalted butter; 1/2 large sweet onion, peeled and chopped; 3 cloves garlic, peeled and very thinly sliced; 1 tsp kosher salt + extra for taste; 1 (6 oz) can tomato paste; 1 (28 oz) can crushed tomatoes with basil; 1 1/2 cups heavy whipping cream; 1/4 cup plus 1 tbsp vodka; 1/4 cup freshly grated Parmesan cheese + extra for topping; 2 (15 oz) cans butter beans, drained and rinsed; Balsamic vinegar for drizzling; Chili flakes for sprinkling; Chopped fresh parsley for garnish

Indulge in this simple butter beans dish tossed in a slightly spicy, creamy vodka sauce in just 45 minutes.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories830kcal

carbohydrates79g

fat44g

fiber22g

protein27g

sodium860mg

sugar28g

Entree American

Ingredients

3 tbsp unsalted butter

1/2 large sweet onion, peeled and chopped

3 cloves garlic, peeled and very thinly sliced

1 tsp kosher salt + extra for taste

1 (6 oz) can tomato paste

1 (28 oz) can crushed tomatoes with basil

1 1/2 cups heavy whipping cream

1/4 cup plus 1 tbsp vodka

1/4 cup freshly grated Parmesan cheese + extra for topping

2 (15 oz) cans butter beans, drained and rinsed

Balsamic vinegar for drizzling

Chili flakes for sprinkling

Chopped fresh parsley for garnish

Directions

Prepare all ingredients.

In a 4-quart saucepan or Dutch oven, melt butter over medium heat. Add chopped onion and season with 1/2 tsp salt. Cook until onions soften (about 7 mins); then add sliced garlic and cook until onions turn translucent but not browned (2-3 mins).

Stir in tomato paste until thickened (3-4 mins), followed by crushed tomatoes. Combine well, let it thicken while stirring often (about 10 mins).

Pour in heavy cream. For a chunky sauce, stir gently. For a smooth sauce, use an immersion blender to puree.

Mix in Parmesan cheese; then reduce heat to medium-low. Add vodka and bring the sauce to a low simmer, cooking for 15 mins while stirring frequently.

Reserve half of the sauce for later use. Store in an airtight container in the fridge or freezer.

Combine beans with remaining sauce, gently stirring and letting it simmer for 2-3 minutes.

Serve with drizzled olive oil and balsamic vinegar, topped with extra Parmesan cheese, a sprinkle of chili flakes, and chopped parsley.