Vodka beans
It's another twist on a classic! This time I'm playing around with the starch component and swapping out the pasta to make vodka beans!
Servings: 4
Ingredients
- 400 - 800 g butter beans 14 - 28 oz
- 3 tbsp olive oil
- 1 brown onion finely diced
- 2 garlic cloves sliced
- 1/2 tbsp dried oregano
- 1 tsp chilli flakes
- 140 g tomato paste
- 100 mL vodka
- 1 cup heavy cream 200mL
- 50 g parmesan 1.7oz - grated
- 50 g butter 1.7oz
- salt + pepper
Instructions
- In a large deep saucepan on a medium heat, bring the olive oil to heat and fry the onions and garlic for 5 minutes or until fragrant and translucent. Stir occasionally to avoid the garlic from burning. Add the oregano and chilli flakes and fry for an additional 2 minutes.
- Turn the heat to high. Fry the tomato paste for 2 - 3 minutes or until it has caramalised, turned a deep red colour and is almost sticking to the pan. Turn the heat to medium and add the vodka. Cook until 80% of the liquid has been absorbed. Add in the cream and cook for 1 minute on a medium heat or until the cream has foamed and is bubbling. Turn the heat to low and stir the cream through the sauce with a pinch of salt until all ingredients are well combined.
- Stir through the beans and cheese until well incorporated. Serve immediately.
