I absolutely adore these white beans in vodka sauce—creamy, buttery cannellini beans nestled in a silky vodka tomato sauce and finished with lots of bubbly, melty cheese. Serve with garlic bread and a big salad for a comforting, satisfying meal.
Comfort food at its best.
These vodka sauce baked white beans are like a warm, saucy hug in a bowl, topped with a blanket of gooey cheese. The beans swim in a smooth, savory vodka sauce and are finished with grated parmesan and fresh basil.
I’m a huge fan of beans—especially white beans. Cannellini are my favorite for their buttery, creamy texture. This recipe combines three of my top comfort-food ingredients:
- Vodka sauce
- Melty, gooey cheese
- Creamy, buttery white beans
The result is heavenly: rich flavor, lovely texture, and a dish that’s easy to make and hard to forget.
While these aren’t traditional baked beans, they can certainly be a side. I usually serve them as the main vegetarian component, though they pair wonderfully with meat for those who want it.
This is how I make it
Start with the vodka sauce. I use the same reliable recipe each time because it’s simple and delicious. The sauce calls for starchy pasta water to help it bind and become silky. If you’re not cooking pasta, make a quick substitute by boiling water with a little cornstarch and salt—this faux pasta water works perfectly.
Drain and rinse the beans—four cans of cannellini is what I usually use. Their creamy texture makes the dish lush and satisfying. Add the drained beans directly into the sauce so they absorb the flavors.
Top everything with generously grated mozzarella or provolone for that irresistible melt and color. Broil the pan briefly until the cheese is bubbling and golden; watch carefully so it browns but doesn’t burn.
After broiling, finish with extra parmesan and fresh basil. The result is rich, savory, and utterly delightful.
The cheese pull says it all.
I like to serve this with garlic bread or toasted sourdough and a large green salad. The beans are saucy and creamy—this is comfort food that feels both indulgent and homey.
White Beans In Vodka Sauce
Vodka Sauce Baked White Beans
4 to 6
Ingredients
Starchy “pasta” water
- 2 cups water
- ½ teaspoon cornstarch
- Pinch of salt
Beans
- 2 tablespoons unsalted butter
- 2 shallots, diced
- 6 garlic cloves, minced
- 1 cup tomato paste
- ¼ cup vodka
- 1 cup starchy pasta water (see above)
- ⅔ cup heavy cream
- ⅔ cup finely grated parmesan, plus more for topping
- 4 cans cannellini beans, drained and rinsed
- 1 cup freshly grated mozzarella or provolone
- Handful of fresh basil for topping
Instructions
- Make the faux pasta water: combine 1 cup water, ¼ teaspoon cornstarch and a pinch of salt. Bring to a boil, then remove from heat.
- Heat the butter in an oven-safe skillet or Dutch oven over medium-low. Add shallots and garlic with a pinch of salt and pepper; cook until softened, about 5 minutes. Stir in the tomato paste and cook about 5 minutes until it darkens in color.
- Pour in the vodka and scrape up any browned bits. Stir in ¾ cup of the reserved pasta water, then add the heavy cream and parmesan, stirring until the cheese melts. Taste and season with salt and pepper; add more pasta water if you prefer a thinner sauce.
- Add the drained beans to the sauce and gently combine. Sprinkle the top with the grated mozzarella or provolone.
- Turn on the broiler and place the pan directly under it for 2–3 minutes, or until the cheese is golden and bubbly. Watch closely to avoid burning.
- Remove from the oven, top with extra parmesan and fresh basil, and serve immediately.
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Perfect for a cold winter weekend.