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These Viral Butter Beans alla Vodka Are the Easiest Weeknight Dinner

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 sweet onion
  • 3 cloves garlic
  • 1 teaspoons kosher salt
  • 1 can tomato paste
  • 1 can crushed tomatoes with basil
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup vodka
  • 1/4 cup grated Parmesan cheese
  • 2 cans butter beans
  • balsamic vinegar
  • chili flakes
  • fresh parsley

Instructions

  1. Gather all ingredients.
  2. Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onion and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2 to 3 minutes.
  3. Add tomato paste and stir until thickened, 3 to 4 minutes. Add crushed tomatoes. Stir to combine. Cook until the sauce thickens, stirring often, about 10 minutes.
  4. Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree using an immersion blender.
  5. Stir in Parmesan cheese. Once combined, reduce to medium-low heat. Add vodka and bring sauce to low simmer and cook for 15 minutes, stirring frequently.
  6. Transfer half of the sauce to an airtight container. Refrigerate or freeze for future use.
  7. Add beans to remaining sauce and gently stir to combine. Allow to sit at a simmer for 2-3 minutes.
  8. Serve drizzled with olive oil and balsamic vinegar and topped with freshly grated parmesan cheese and a sprinkle of chili flakes and chopped parsley.