Beans and Greens Alla Vodka

By Ali Slagle

Published March 8, 2022

Beans and Greens Alla Vodka
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(3,716)
Comments
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Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.

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Ingredients

Yield:4 servings
  • 3tablespoons olive oil
  • 1yellow onion, finely chopped
  • 4garlic cloves, finely chopped
  • Kosher salt
  • 1(6-ounce) can tomato paste
  • ¼cup vodka
  • ½teaspoon red-pepper flakes
  • 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed
  • 1bunch kale, ribs removed, leaves torn or coarsely chopped
  • ¼cup heavy cream
  • Grated Parmesan, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

492 calories; 17 grams fat; 5 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 20 grams protein; 881 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.

  2. Step 2

    Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.

  3. Step 3

    Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.

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Ratings

5 out of 5
3,716 user ratings
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Comments

Frederick Tibbetts

If you infuse the red pepper flakes in the vodka for five minutes before using, you will get a more intense (yet not hotter) pepper flavour. Take a small sip beforehand to see exactly what I mean. (Chemically, you are allowing the alcohol to extract esters and capsaicin from the pepper before it evaporates over the burner.)

Marc Cantor

To make it vegan, substitute cashew cream for the heavy cream. To make your own, barely cover raw cashews in warm water for 30 minutes, then blend.

Dee

Evaporated milk. You could also mash some beans to thicken. My mom likes to puree an extra can of beans in the blender and add that instead of adding milk or cream. She does this for many sauces/soups. Delish and bonus: healthy.

Mel

Made this twice and loved it both times. Served it on top of farro cooked in chicken broth. My carnivore loving partner scraped the bowl. I used tender baby spinach for my green and half and half instead of heavy cream. Will have to be conscious of not serving too often bc it’s as easy as it is delicious.

DEC

This is an excellent recipe! So easy and delicious. I’ve made with and without the cream and was good either way.

Sarah G.

How is this so much more than the sum of its parts?? This is very much the sort of thing that I'd throw together for a weeknight meal and it would be fine but not stunning. But there's something in the alchemy of the vodka and heavy cream in this recipe that really takes it to another level.

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