Tomatoey Beans alla Vodka π€€π
Get Kim Klatzkin's recipe! INGREDIENTS: 2 tablespoons olive oil
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon tomato paste
1/4 cup vodka
2 pints cherry tomatoes, halved
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons heavy cream
Two 15.5-ounce cans cannellini beans, drained and rinsed
1 sprig fresh basil, plus leaves for serving
1/4 cup freshly grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
Crusty bread, for serving Directions Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook until translucent, 2 to 3 minutes. Add the tomato paste and cook until brick red, about 2 minutes. Add the vodka and cook until the liquid has mostly evaporated, about 1 minute more. Add the cherry tomatoes, red pepper flakes, 1/4 teaspoon salt and 1/2 cup water. Raise the heat to medium high and cook, crushing the tomatoes with a wooden spoon a bit as they cook, until the tomatoes break down and become saucy, 6 to 7 minutes. Carefully transfer the tomato mixture to a blender and blend until smooth, then return to the skillet over medium-low heat. Swirl in the heavy cream, then add the beans, basil sprig and salt and black pepper to taste. Lightly simmer over medium-low heat until the beans are creamy and infused with flavor, 10 to 15 minutes. If the sauce gets too thick, add more water 1 tablespoon at a time. Turn off the heat. Remove the basil sprig and stir in the Parmesan. Top with plenty of freshly grated Parmesan, a drizzle of extra-virgin olive oil and a few basil leaves. Serve with crusty bread to sop up the sauce. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Copyright 2024 Television Food Network, G.P. All rights reserved.
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