White Beans with Creamy Vodka Sauce
Think of these creamy white beans alla vodka as a twist on the classic vodka sauce everyone loves with pasta. The starchy white beans soak up the velvety, tomato-vodka-cream base, and in about 30 minutes, you have a bubbling skillet of savory, spoon-able beans — perfect with a piece of crusty bread or topped with meatballs.
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 2 garlic cloves grated or thinly sliced
- ½ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- ¼ cup vodka
- 2 14-ounce cans (about 3 cups) white beans such as cannellini, corona, or butter beans; drained
- 1 cup tomato puree
- ¼ cup vegetable broth
- ½ cup heavy cream
- Kosher salt
- ½ cup grated Parmesan cheese
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large skillet or saute pan (12-inches) over medium-high heat. Stir in 1 cup chopped onion and the garlic and cook 2-3 minutes, until the onion is softened.
- Add ½ teaspoon crushed red pepper, 2 tablespoons tomato paste, and 2 teaspoons chopped fresh rosemary to the pan. Stir the tomato paste around in the oil for about 30 seconds. Pour in ¼ cup vodka and bring it to a simmer.
- Add 2 14-ounce cans (about 3 cups) white beans (drained), 1 cup tomato puree, ¼ cup vegetable broth, ¼ cup of the heavy cream and a big pinch of salt (I suggest starting with 1 teaspoon). Let the liquid come to a simmer, then lower the heat and cover the pan. Cook 15 minutes (check on the beans to make sure the sauce isn't at a raging boil).
- Take the pan off the heat. Pour in the remaining ¼ cup of heavy cream and ½ cup grated Parmesan cheese, stirring until the beans are thick and creamy. Serve with additional cheese, if you like.
Notes
- You can replace the vodka with broth (double the amount to 1/2 cup)
Nutrition
Calories: 338kcalCarbohydrates: 15gProtein: 13gFat: 25gSodium: 374mgFiber: 3gSugar: 7g
