Carolina Gelen, the chef behind the wildly popular Instagram account and new cookbook Pass the Plate, has struck a chord with audiences by making cooking feel approachable and utterly captivating. Her signature style—a blend of rustic simplicity and vibrant energy—has translated into a devoted following, and her recipes offer a refreshing take on comfort food. This Butter Beans Alla Vodka is a prime example: a dish that feels both familiar and slightly rebellious, elevating humble beans into something truly special.
Why Beans in Sauce?
Gelen’s recipe taps into a broader trend of re-evaluating classic dishes. In a culinary landscape where beans often get transformed into brownies or burgers, serving them simply in a rich, creamy sauce feels like a deliberate choice. This dish is a reminder that sometimes, the most satisfying meals are the ones that don’t try too hard.
The Recipe: Butter Beans Alla Vodka
This recipe from Pass the Plate is designed for ease and maximum flavor. It’s a meal you can throw together after a long day, using ingredients most kitchens already have. The key is letting the sauce simmer until it thickens, creating a glossy, comforting texture.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- ¼ cup extra-virgin olive oil
- 2 medium shallots, finely chopped
- 2 heaping tablespoons tomato paste
- 6 garlic cloves, thinly sliced
- 1 teaspoon red chile flakes
- 2 tablespoons vodka or water
- 2 (15-ounce) cans butter beans or lima beans, drained and rinsed
- 1 cup heavy cream or full-fat coconut milk
- ½ cup finely grated Parmesan cheese
- 4 tablespoons unsalted butter (optional)
- Kosher salt and freshly ground black pepper
For Serving:
- Sliced crusty bread (ciabatta, sourdough, or country loaf)
- 1 garlic clove, halved
- Extra-virgin olive oil, for drizzling
- Grated Parmesan cheese
- Red chile flakes
- Chopped fresh parsley leaves (optional)
Instructions:
- Heat olive oil in a medium saucepan over medium heat. Add shallots and cook until translucent (3–4 minutes).
- Stir in tomato paste and cook until darkened (3–4 minutes).
- Reduce heat to medium-low. Add garlic and chile flakes, cooking until fragrant (about 1 minute).
- Deglaze the pan with vodka, scraping up any browned bits.
- Add beans, cream, and ½ cup water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, stirring occasionally, until the sauce is smooth and glossy. Add water if needed.
- Stir in Parmesan, butter (if using), salt, and pepper. Remove from heat.
- Toast bread and rub with cut garlic. Serve beans hot with olive oil, Parmesan, chile flakes, and parsley (optional).
Note: Garbanzo or Great Northern beans can substitute for butter or lima beans if needed.
This recipe, like much of Gelen’s work, is a testament to the power of simple ingredients and mindful cooking. It’s a dish that doesn’t demand perfection but rewards effort with a deeply satisfying result.
