Butter Beans alla Vodka

Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Who doesn’t love an easy meal you can whip up after a long day with ingredients you already have in your kitchen? This saucy, comforting bean dish stew is just that. In a world where beans become brownies, pastas, and burgers, serving them whole with a pasta sauce feels rebellious. And don’t skip the garlic-rubbed toast! It really ties everything together. Whether you’re sharing this or not, I love making a whole batch. The simmered leftovers topped with a fried egg are really something to look forward to the next day.

INGREDIENTS

• ¼ cup extra-virgin olive oil

• 2 medium shallots, finely chopped

  Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook Carolina Gelen

• 2 heaping tablespoons tomato paste

• 6 garlic cloves, thinly sliced

• 1 teaspoon red chile flakes

• 2 tablespoons vodka or water

• 2 (15-ounce) cans butter beans or lima beans, drained and rinsed (see Note)

• 1 cup heavy cream or full-fat coconut milk

• ½ cup finely grated Parmesan cheese

• 4 tablespoons unsalted butter (optional)

• Kosher salt and freshly ground black pepper 

For Serving

• Sliced crusty bread, such as ciabatta, sourdough bread, or any country loaf

• 1 garlic clove, halved

• Extra-virgin olive oil, for drizzling

• Grated Parmesan cheese

• Red chile flakes

• Chopped fresh parsley leaves (optional)

DIRECTIONS 

In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook until translucent and softened, 3 to 4 minutes. Add the tomato paste and cook, stirring occasionally, until fragrant and darkened to a burgundy color, another 3 to 4 minutes. Reduce the heat to medium-low and add the garlic and chile flakes. Cook, stirring constantly, until the garlic is softened and fragrant, just a minute or so. Add the vodka and stir, letting the liquid help you scrape up any bits from the bottom of the pan. 

Add the beans, cream, and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to a healthy simmer, about medium-low, and cook, stirring occasionally, until the sauce has reduced and looks smooth and glossy, 15 to 20 minutes. Add a splash or two of water to thin the sauce if desired. 

Stir in the Parmesan, butter (if using), and a hefty pinch of salt and pepper. Remove the pot from the heat. 

To serve: Toast the bread as desired and rub all over with the cut side of the garlic clove. Serve the beans hot with a drizzle of olive oil. Top with more grated Parmesan, chile flakes, and parsley (if using). Serve the garlicky toast on the side.

Note: If you can’t get your hands on butter (or lima) beans, garbanzo or Great Northern beans will work just as well.

“Reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 by Nico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”

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