Beans a la vodka

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Step 1

Add a glug (about 3 tablespoons) of olive oil to a pan on medium heat. Add the finely chopped shallot and cook for about 3 minutes, or until softened and translucent. Add the heaping tablespoon of tomato paste. Mix it with the shallot and cook for 3 to 4 minutes mixing occasionally, or until fragrant and darker in color (you’re looking for a dark-ish red). Reduce the heat to medium low and add more olive oil if needed. Add the garlic, chile flakes and cook for 1 minute, until softened and fragrant. Carefully add a splash of vodka or water to the pan, and mix.

Step 2

Pour in the heavy cream (or coconut milk) and mix to combine. Bring to a boil and cook for 2 minutes. Add the water, beans and mix until combined. Simmer everything until the sauce looks smooth and glossy, for about 2 to 3 minutes. Add more water until the sauce reaches your desired consistency.

Step 3

Add the freshly grated cheese, a knob of butter and season everything with salt and pepper to taste.

Step 4

Serve right away with a drizzle of good-quality olive oil on top, freshly grated Parm, chile flakes, parsley and balsamic vinegar. Serve with garlic-rubbed toast on the side.