We are a bean family, and also one that is passionate about our Meatless Mondays, so there are always plenty of canned bean in the pantry for curry, refried beans and soups. But if you’re looking to get rid of some cans in a delicious new way, this beans a la vodka recipe is just the thing!
Beans alla Vodka
2 cans white beans, any variety (I used large lima beans), rinsed and drained
1 large shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1/2-1 tbsp gochujang
3/4 cup heavy cream
smidge of honey
2 tbsp water
kosher salt, to taste
2 tbsp parmesan, for garnish
2 chopped scallions, for garnish
Method:
Heat the butter and olive oil in a large skillet, add the shallots and garlic and saute until softened and translucent. Add the tomato paste and saute until it darkens in color, 2 minutes. Add the gochujang and saute to incorporate. Stir in the heavy cream and bring to a simmer. Add the honey, and season, to taste, with salt. Add the water and the beans and cover with foil. Simmer for 10 minutes. Remove the foil and taste, adjusting seasoning as needed. If the mixture thickened too much, add a bit more heavy cream or water to thin out. Garnish with parmesan and scallions.
Delicious on toasted sourdough with a drizzle of olive oil!
NOTE: If you want to use dried beans, rinse them in a fine mesh strainer, add to a pot with several inches of water. Bring to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
Allow the beans to simmered for another 30 minutes and season with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could range from 30 minutes to 2 hours, depending on the size and freshness of your beans. I recommend soaking them overnight to reduce cooking time.
Related Recipes:
cheesy ravioli in pink sauce
pasta free spinach manicotti
beer and frank baked beans