BUTTER BEANS ALLA VODKA

Anna Theoktisto

Serves: 6

Total: 30 min

INGREDIENTS

• 3 Tbsp EVOO
• 1 yellow onion, finely chopped (~1 1/2 c)
• 6 garlic cloves, sliced
• 2 Tbsp tomato paste
• 1/2 tsp red pepper flakes
• 1/3 c vodka
• 3 (16 oz) cans large butter beans, rinsed
• 1 (32 oz) jar marinara
• 1/2 c heavy cream
• 1/2 tsp kosher salt
• 2 oz (1/2 c) Parmesan, grated & divided
• Torn fresh basil
• Crusty bread, to serve

INSTRUCTIONS

1. Heat oil in lg deep skillet over med-high. Add onion & garlic; cook until soft, ~5 min.

2. Add tomato paste & red pepper; cook, stirring, until darkened, ~2 min.

3. Off heat, add vodka. Stir until mostly reduced, 30-60 sec, scraping up browned bits.

4. Return to med-high; stir in beans, marinara, cream, and salt. Bring to simmer.

5. Reduce heat to med; simmer until sauce is slightly reduced & flavors meld, ~10 min.

6. Off heat, stir in 1/4 c Parmesan. Top with remaining 1/4 c Parm.

7. Garnish with basil; serve with crusty bread.

NOTES

Use tender, high-quality canned butter beans (e.g. Bush's) that won't break down while simmering.

Food & Wine, Sept 2026 2026-11-08