Recipes

Spicy Beans alla Vodka

Published: 

Spicy Bean alla Vodka
Portions
4-6

Ingredients

For the Crunchy Topping

  • 2 tablespoons butter
  • ½ cup panko
  • ½ teaspoon crushed red pepper flakes

For the Beans

  • 3 tablespoons butter, divided
  • 2 (540ml) cans cannellini beans, drained and rinsed
  • 1 large shallot, finely minced
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, finely minced
  • 1 cup cherry tomatoes, halved
  • 1 (156ml) can tomato paste
  • 1–2 teaspoons crushed red pepper flakes or 1–3 tablespoons chili peppers in oil
  • ¼ cup vodka
  • ¾ cup whipping cream
  • ½ cup finely grated Parmigiano-Reggiano cheese 
  • 3 tablespoons roughly chopped basil
  • 1 baguette or ciabatta loaf, sliced

Directions

  1. For the crunchy topping, place a large high sided sauté pan over medium-high heat. Add in the butter to melt then stir in the panko and crushed red pepper flakes and toast, stirring frequently, until golden brown, about 2 to 3 minutes. Remove the panko to a small bowl and return the pan to the heat.
  2. For the beans, add in 1 tablespoon of butter along with the beans to the pan and cook, stirring occasionally, until lightly golden brown and the skins begin to pop, about 4 to 5 minutes. Remove the beans from the pan and set aside. 
  3. Turn the heat down to medium and add in the remaining 2 tablespoons of butter. Add in the shallot, season with salt and pepper, and cook until lightly golden brown, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds before adding the tomatoes, tomato paste, and chilis. Season with salt and pepper and cook down for about 2 to 3 minutes.
  4. Carefully deglaze the pan with the vodka and allow it to bubble away for about 1 to 2 minutes to cook off the alcohol then turn the heat down to low and stir in the whipping cream and Parmigiano-Reggiano. Season to taste with salt and pepper.
  5.  Add in the beans as well as a splash of water and stir to combine, adding more water if needed to reach a saucy consistency. 
  6.  Stir in the basil and serve with more Parmigiano-Reggiano and the sliced bread on the side. 

Recipe note: replace the fresh basil with 1 tablespoon of prepared pesto