1 shallot, finely chopped- 1 heaping tablespoon tomato paste
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon chile flakes, plus more to taste
- A splash of vodka, can be substituted with water
- 1/2 cup heavy cream, can be substituted with full-fat coconut milk
- 1/2 cup water
- 1 x 15 oz (500 g) can butter/lima beans, drained and rinsed
- 1/4 cup freshly grated Parmigiano Reggiano, plus more for topping
- A knob of butter, optional
- Kosher salt and pepper
- Extra-virgin olive oil
- Fresh parsley and balsamic vinegar for topping
INSTRUCTIONS
- Add 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.
- 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.
- Add the freshly grated cheese, a knob of butter and season everything with salt and pepper to taste.
- 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.j