
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
542
Penne might be the classic accompaniment for vodka sauce, but in my bean-obsessed kitchen, butter beans are the carb of choice. Soft and creamy, these underrated canned staples are ready to step into the spotlight—tossed in a skillet of rich tomato sauce spiked with vodka and showered with extra Parm. Here are some tips on how to make this.
The beans:
Butter beans are (surprise!) actually just a larger version of lima beans. Stay with me here: I promise they’re not at all like those mealy greenish things you picked out of the lunchtime veggie medley. These beans are large and creamy, with a mild flavor that makes them a perfect match for the decadent vodka sauce. If you’ve never tried them before, I promise this is a great entry point.
The sauce:
Many vodka sauce recipes cook chopped tomatoes with onion and garlic, puree everything in a blender until silky-smooth, then whisk in the vodka and heavy cream to finish. This recipe, on the other hand, uses a hefty dose of tomato paste to double down on the flavor while avoiding the blender. You’ll still have tiny pieces of onion and garlic in the sauce, but a bit more texture is actually a bonus in this case: It plays off the smoothness of the beans and gives the rest of the sauce a little something extra.
Storage:
Leftovers can be stored in an airtight container for up to 3 days. Since this is a cream-based sauce, it will tighten as it cools, and may break upon reheating. To avoid this, I recommend reheating in a pan over low with a splash of water, and microwaving only as a last resort.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 4 Tbsp.
unsalted butter, divided
- 1/2
yellow onion, finely chopped
- 1 tsp.
(or more) kosher salt, divided
- 4
garlic cloves, finely chopped
- 1/2 cup
tomato paste
- 1/4 cup
vodka
- 1/2 cup
heavy cream
- 2
(14.5-oz.) cans butter beans, drained, rinsed
- 1 oz.
Parmesan, finely shredded (about 1/4 c.), plus more for serving
- 2 Tbsp.
fresh basil leaves
Directions
- Step 1In a large skillet over medium heat, melt 2 Tbsp. butter. Add onion; season with 1/2 tsp. salt and cook, stirring occasionally, until onion is sweet to the taste, 5 to 7 minutes. Stir in garlic and remaining 2 Tbsp. butter and cook, stirring, until butter is melted and garlic is fragrant, about 30 seconds. Add tomato paste and cook, stirring, until darkened and starting to stick to bottom of skillet, 3 to 4 minutes.
- Step 2Add vodka and bring to a simmer. Cook, scraping browned bits from bottom of skillet, until liquid is reduced by half, 1 to 2 minutes.
- Step 3Add cream and 3/4 c. water, and stir until incorporated. Fold in beans; season with 1/2 tsp. salt. Return to a simmer and continue to cook, stirring occasionally, until sauce is slightly reduced and coats beans, 3 to 4 minutes more.
- Step 4Remove from heat and fold in cheese until melted; season with salt, if needed. Top with basil and more cheese.
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