Beans Alla Vodka

Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly. In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
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published Sep 20, 2024
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overhead shot of beans alla vodka in a pan, with a wooden spoon
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Just add garlic bread.

Serves4 to 6

Prep6 minutes

Cook25 minutes to 26 minutes

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overhead shot of beans alla vodka in a pan, with a wooden spoon
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Vodka sauce is one of those best-of-both-worlds situation. It’s rich and creamy, but at the same time tangy and vibrant with tomato and a little bite of vodka. And while I love a delicious bowl of penne alla vodka, when you stir in a can of nutritionally dense beans and baby spinach, it becomes a creamy one-pan meal that’s perfect for any weeknight.

While I would happily dunk any crusty sourdough in the saucy bowl (it’s so incredibly saucy!), garlic bread is the absolute best compliment. The buttery, garlicky flavor really amplifies the sauce. I like to finish off the skillet with a generous pile of sliced basil for a pop of freshness to balance out the decadent meal. It’s about as cozy as it gets.

Why You’ll Love It

  • Your favorite sauce, remixed. Who doesn’t love creamy, tangy vodka sauce? Instead of pasta, simmer beans in the same skillet for a one-pan meal.
  • It’s a low-effort, high-reward meal. This recipe leans on ingredients like tomato purée and baby spinach to ensure minimal dirty dishes and less prep work while never skimping on flavor.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Beans Alla Vodka

  • Beans. ​​Use butter beans, cannellini, or any other canned white bean you like.
  • Aromatics. Sliced onion and garlic create an extra-flavorful base.
  • Canned tomatoes. Tomato purée extends the sauce without needing a blender, while more concentrated tomato paste adds a rich, fruity depth of flavor.
  • Vodka. Opt for higher-quality — the kind you’d enjoy in a vodka martini. The harsh flavor of lower-quality bottles will come through in the sauce.
  • Heavy cream. A generous amount of heavy cream is essential for vodka sauce. Don’t do it halfway; it gives the sauce balance and its signature rich and velvety texture.
  • Parmesan cheese. Stir some cheese into the sauce and sprinkle a little more on top for serving.
  • Basil. Fresh basil on top, along with some baby spinach stirred in, add some green and a pop of freshness.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Helpful Swaps 

  • Swap vodka for dry white wine — obviously this is no longer “vodka sauce,” but it’s still delicious nonetheless.
  • Add a spoonful of Calabrian chili paste to the sauce in place of red pepper flakes for some extra heat.
  • Swap spinach for other greens like baby kale or chopped Tuscan kale or Broccolini.

What to Serve with Beans Alla Vodka

Comments

Beans Alla Vodka Recipe

Just add garlic bread.

Prep time 6 minutes

Cook time 25 minutes to 26 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 3 cloves

    garlic

  • 2 (about 15-ounce) cans

    butter or cannellini beans

  • 2 ounces

    Parmesan cheese (1/2 cup grated), plus more for serving

  • 2 tablespoons

    olive oil

  • 1/4 teaspoon

    red pepper flakes, plus more for serving

  • 1/3 cup

    double-concentrated tomato paste (from a tube)

  • 1 (28-ounce) can

    tomato purée, preferably San Marzano

  • 1/2 cup

    vodka

  • 3/4 teaspoon

    kosher salt, plus more as needed

  • 5 ounces

    baby spinach (about 5 packed cups)

  • 1/2 cup

    heavy cream

  • 4 sprigs

    fresh basil

  • Freshly ground black pepper

  • Garlic bread, for serving

Instructions

  1. Halve and thinly slice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 3 garlic cloves. Drain 2 (about 15-ounce) cans butter or cannellini beans, but don’t rinse. Finely grate 2 ounce Parmesan cheese (about 1/2 cup), or measure out 1/2 cup store-bought grated.

  2. Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, about 4 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 30 seconds.

  3. Add 1/3 cup tomato paste and cook, stirring often, until lightly toasted, about 2 minutes. Add the beans, 1 (28-ounce) can tomato purée, 1/2 cup vodka, and 3/4 teaspoon kosher salt. Stir to combine and bring to a simmer.

  4. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes. Add 5 ounces baby spinach in two batches, and stir until just wilted. Add the Parmesan and 1/2 cup heavy cream. Cook, stirring constantly, until bubbles just start to form. Turn off the heat.

  5. Pick the leaves from 4 fresh basil sprigs and thinly slice. Taste and season with more kosher salt and black pepper as needed. Serve topped with the basil, more grated Parmesan cheese, and a few grinds of black pepper or red pepper flakes if desired. Serve with garlic bread.

Recipe Notes

Substitutions: You can substitute 1 (28-ounce) can whole peeled tomatoes for the tomato purée. Blend the tomatoes and their juices in a blender until smooth, or blend directly in the can with an immersion blender before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Main Dish
vegetarian
beans
Side Dish