Description
These butter beans alla vodka are served in a rich, creamy and dairy-free vodka sauce for a quick and hearty dinner.
Ingredients
Units
Scale
- 1/2 cup raw cashews (soaked for about 30 minutes in just boiled water)
- 3/4 cup water
- 1 tbsp extra virgin olive oil
- 1 shallot (chopped fine)
- 3 cloves garlic (smashed and thinly sliced)
- 1/2 tube tomato paste (about 80ml, or just over 2oz or 1/4 cup)
- 1/2 to 1 tbsp peperoncini (chopped)
- 1 shot vodka
- 1 15 oz can butter beans (rinsed, drained)
- freshly grated Parmigiano Reggiano, for garnish
- fresh parsley (finely chopped), for garnish
- sliced sourdough (toasted), or fresh crusty bread, for dipping on the side
Instructions
- Once the cashews have softened in the hot water, drain and add to a high powered blender (like a Vitamix) with the 3/4 cup water. Blend on high until smooth and creamy and set aside.
- Heat a dutch oven over medium heat and pour in the oil. Once hot, add the shallot and sauté for two minutes, and then add the garlic and cook for one to two minutes more, until softened and fragrant and just starting to brown around the edges.
- Add half of the tube of tomato paste and stir to combine. Cook for about one minute and then add the peperoncini and stir, cook for two minutes. Season with a good pinch of salt. Deglaze with the vodka and cook for one minute.
- Pour in the beans and stir to combine. Then pour in the cashew cream and continue stirring until everything is incorporated.
- Pour in water to thin as needed, starting with 1/4 cup. Cook for about five minutes, reducing the heat to medium-low, just to let everything blend together, adding more water if needed.
- Ladle the beans into bowls and season with salt and pepper. Serve with parmesan and parsley on top and bread on the side. Enjoy!