butter-beans-alla-vodka

🥘 Ingredients

• unsalted butter 2 tbsp
• yellow onion ½
• kosher salt ½ tsp
• garlic cloves 4
• unsalted butter 2 tbsp
• tomato paste ½ c
• vodka ¼ c
• water ¾ c
• heavy cream ½ c
• butter beans 2 cans
• kosher salt ½ tsp
• Parmesan 1 oz.
• fresh basil leaves 2 tbsp

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.
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.
3. 3

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