butter-beans-alla-vodka

🥘 Ingredients

• unsalted butter
  2 tbsp
• yellow onion
  1/2
• kosher salt
  1/2 tsp
• garlic cloves
  4
• unsalted butter
  2 tbsp
• tomato paste
  1/2 c
• vodka
  1/4 c
• water
  3/4 c
• heavy cream
  1/2 c
• butter beans
  2 cans
• kosher salt
  1/2 tsp
• Parmesan
  1 oz.
• fresh basil leaves
  2 tbsp

🍳 Cookware

• skillet
• skillet
• skillet

1. 1

   In a large skillet over medium heat, melt unsalted butter . Add yellow onion , finely chopped; season with kosher salt and cook, stirring occasionally, until onion is sweet to the taste, 5 to 7 minutes.

   unsalted butter: 2 tbsp, yellow onion: 1/2, kosher salt: 1/2 tsp
2. 2

   Stir in garlic cloves , finely chopped and remaining unsalted butter and cook, stirring, until butter is melted and garlic is fragrant, about 30 seconds.

   garlic cloves: 4, unsalted butter: 2 tbsp
3. 3

   Add tomato paste and cook, stirring, until darkened and starting to stick to bottom of skillet , 3 to 4 minutes.

   tomato paste: 1/2 c
4. 4

   Add vodka and bring to a simmer. Cook, scraping browned bits from bottom of skillet , until liquid is reduced by half, 1 to 2 minutes.

   vodka: 1/4 c
5. 5

   Add water and heavy cream , and stir until incorporated. Fold in butter beans , drained, rinsed; season with kosher salt . Return to a simmer and continue to cook, stirring occasionally, until sauce is slightly reduced and coats beans, 3 to 4 minutes more.

   water: 3/4 c, heavy cream: 1/2 c, butter beans: 2 cans, kosher salt: 1/2 tsp
6. 6

   Remove from heat and fold in Parmesan , finely shredded (about 1/4 c.), plus more for serving; season with salt, if needed. Top with fresh basil leaves and more cheese.

   Parmesan: 1 oz., fresh basil leaves: 2 tbsp