Vodka Sauce Creamy Butter Beans

In a blender, combine 1/2 cup of the beans, the silken tofu, and the milk. Blend until creamy, and no chunks remain.

Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the shallot and cook for 3 minutes. Add the garlic and cook for 2 additional minutes. Mix in the tomato paste and cook for 3 additional minutes, stirring often.

Stir in the vodka, tofu cream mixture, and pepper flakes and mix to combine. Add in the parmesan and butter and stir until melted.

Mix in the remaining butter beans. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!

Butter Beans – If you can’t find butterbeans, you can use any canned beans in these. I’ve tried this with chickpeas and it’s delicious!

Vodka – you can easily leave out the vodka and this will still taste amazing! Maybe add in a little extra milk as desired.

To make this vegan – you could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!)

Leftovers – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to loosen the sauce.