Recipes Fruits and Vegetables Beans and Peas Lima Beans These Viral Butter Beans alla Vodka Are the Easiest Weeknight Dinner 5.0 (1) 1 Review 1 Photo It's the perfect comfort food dish for fall. By Christine Fiorentino Christine Fiorentino Christine Fiorentino is a home chef, food writer, and culinary creative based in Montclair, New Jersey. After making the bold decision to leave a decade-long teaching career and pursue her passion for cooking and food media full-time, Christine began her career as a 32-year-old intern, and in just a few short, action-packed years, she is becoming a force in the food world. Allrecipes' editorial guidelines Published on September 10, 2024 Save Rate Print Share Add Photo 1 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This Butter Beans Alla Vodka dish is an easy and budget friendly meal made with a simple vodka sauce and a can of beans. Beans Alla Vodka is surprisingly packed with flavor and texture. The size and chew of the large butter beans is actually quite similar to that of penne, which made the textural components very similar to a classic penne alla vodka dish. A drizzle of balsamic vinegar atop the final dish is a critical component that really makes this meal stand out, as it elevates all of the already delicious flavors and brings a slight, bright acidity to the mix. A generous sprinkle of parmesan cheese melts decadently into the hot sauce and warmed balsamic, and a sprinkle of earthy fresh parsley adds a pop of crisp color and flavor. You're guaranteed an Instagrammable steamy cheese pull moment, so have your phone ready when you dig into this gorgeous comfort food dish. AllRecipes/Diana Chistruga How To Make Butter Beans alla Vodka For the easiest way to recreate this dish: just grab a jar of store-bought vodka sauce and add it to a pot with 2 15-ounce cans butter beans that have been drained and rinsed. Heat the mixture over medium-high heat until bubbling and heated through. Serve topped with a drizzle of balsamic vinegar and a sprinkling of grated Parmesan cheese and chopped fresh parsley. Or try making it from scratch with this recipe. It's simple, delicious, budget-friendly, and leaves you with extra sauce for freezing and using again later for future meals (or for multiplying this recipe—just remember to grab more butter beans!). Editorial contributions by Christine Fiorentino. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 tablespoons unsalted butter 1/2 large sweet onion, peeled and chopped 3 cloves garlic, peeled and very thinly sliced 1 teaspoons kosher salt, divided (more or less if desired) 1 (6-ounce) can tomato paste 1 (28-ounce) can crushed tomatoes with basil 1 1/2 cups heavy whipping cream 1/4 cup plus 1 tablespoon vodka 1/4 cup freshly grated Parmesan cheese, plus more for serving 2 (15-ounce) cans butter beans, drained and rinsed balsamic vinegar for serving chili flakes for serving chopped fresh parsley for serving Directions Gather all ingredients. Allrecipes/Diana Chistruga Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onion and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2 to 3 minutes. Allrecipes/Diana Chistruga Add tomato paste and stir until thickened, 3 to 4 minutes. Add crushed tomatoes. Stir to combine. Cook until the sauce thickens, stirring often, about 10 minutes. Allrecipes/Diana Chistruga Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree using an immersion blender. Allrecipes/Diana Chistruga Stir in Parmesan cheese. Once combined, reduce to medium-low heat. Add vodka and bring sauce to low simmer and cook for 15 minutes, stirring frequently. Allrecipes/Diana Chistruga Transfer half of the sauce to an airtight container. Refrigerate or freeze for future use. Allrecipes/Diana Chistruga Add beans to remaining sauce and gently stir to combine. Allow to sit at a simmer for 2-3 minutes. Allrecipes/Diana Chistruga Serve drizzled with olive oil and balsamic vinegar and topped with freshly grated parmesan cheese and a sprinkle of chili flakes and chopped parsley. Allrecipes/Diana Chistruga I Made It Print Nutrition Facts (per serving) 830 Calories 44g Fat 79g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 830 % Daily Value * Total Fat 44g 57% Saturated Fat 27g 136% Cholesterol 129mg 43% Sodium 860mg 37% Total Carbohydrate 79g 29% Dietary Fiber 22g 77% Total Sugars 28g Protein 27g 54% Vitamin C 35mg 39% Calcium 260mg 20% Iron 9mg 53% Potassium 2337mg 50% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.