Carolina Gelen’s Butter Beans Alla Vodka

I have such a crush on Carolina Gelen. And I have ever since my daughter forwarded me her hugely popular instagram account during the pandemic a few years ago, writing only “omg you will love her.” My daughter knows me very well.

Carolina grew up in Transylvania, cooking by her mother’s side, and following a very tracked career path in computer science until a passion for cooking derailed her plans and led her to various restaurant jobs in the US. She gained an enormous following during the pandemic thanks to her charming, sun-filled reels, swooshing fresh breads through runny eggs, shoving spoonfuls of creamy soups and chocolate-drizzled desserts straight into the camera, twisting her lips and widening her eyeballs, and in general creating an energy one might call addictive. And, lucky us, Carolina has a book out now, called Pass the Plate, and she was nice enough to let me share her recipe for Butter Beans Alla Vodka. Comforting, familiar, and with a not overly clever twist, the recipe represents Carolina’s style beautifully.

Butter Beans alla Vodka
From Pass the Plate, by Carolina Gelen
From Carolina: Who doesn’t love an easy meal you can whip up after a long day with ingredients you already have in your kitchen? This saucy, comforting bean dish stew is just that. In a world where beans become brownies, pastas, and burgers, serving them whole with a pasta sauce feels rebellious. And don’t skip the garlic-rubbed toast! It really ties everything together. Whether you’re sharing this or not, I love making a whole batch. The simmered leftovers topped with a fried egg are really something to look forward to the next day.
Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

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 (see Note)
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, such as ciabatta, sourdough bread, or any country loaf
1 garlic clove, halved
Extra-virgin olive oil, for drizzling
Grated Parmesan cheese
Red chile flakes
Chopped fresh parsley leaves (optional)

In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook until translucent and softened, 3 to 4 minutes. Add the tomato paste and cook, stirring occasionally, until fragrant and darkened to a burgundy color, another 3 to 4 minutes. Reduce the heat to mediumlow and add the garlic and chile flakes. Cook, stirring constantly, until the garlic is softened and fragrant, just a minute or so. Add the vodka and stir, letting the liquid help you scrape up any bits from the bottom of the pan.

Add the beans, cream, and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to a healthy simmer, about medium-low, and cook, stirring occasionally, until the sauce has reduced and looks smooth and glossy, 15 to 20 minutes. Add a splash or two of water to thin the sauce if desired.

Stir in the Parmesan, butter (if using), and a hefty pinch of salt and pepper. Remove the pot from the heat.

To serve: Toast the bread as desired and rub all over with the cut side of the garlic clove. Serve the beans hot with a drizzle of olive oil. Top with more grated Parmesan, chile flakes, and parsley (if using). Serve the garlicky toast on the side.

Note: If you can’t get your hands on butter (or lima) beans, garbanzo or Great Northern beans will work just as well.

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