White Beans with Creamy Vodka Sauce
Serves 410 mins prep20 mins cook
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.
0 servings
What you need
tbsp kosher salt
cup vegetable broth
cup tomato puree
tbsp tomato paste
cup heavy cream
clove garlic clove
cup onion
tsp fresh rosemary
tsp red pepper
cup parmesan cheese
cup vodka
Instructions
0 Heat [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="0"] in a large skillet or saute pan (12-inches) over medium-high heat. Stir in [wprm-ingredient text="1 cup chopped onion" uid="1"] and the garlic and cook 2-3 minutes, until the onion is softened. 1 Add [wprm-ingredient text="½ teaspoon crushed red pepper" uid="3"], [wprm-ingredient text="2 tablespoons tomato paste" uid="4"], and [wprm-ingredient text="2 teaspoons chopped fresh rosemary" uid="5"] to the pan. Stir the tomato paste around in the oil for about 30 seconds. Pour in [wprm-ingredient text="¼ cup vodka" uid="7"] and bring it to a simmer. 2 Add [wprm-ingredient text="2 14-ounce cans (about 3 cups) white beans" uid="11"] (drained), [wprm-ingredient text="1 cup tomato puree" uid="6"], [wprm-ingredient text="¼ cup vegetable broth, " uid="8"]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). 3 Take the pan off the heat. Pour in the remaining ¼ cup of heavy cream and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="10"], stirring until the beans are thick and creamy. Serve with additional cheese, if you like.View original recipe