Cacio e Pepe Butter Beans
Cacio e Pepe Butter Beans
Ingredients
- 1/2 tablespoon black peppercorns
- 1 1/2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1 can butter beans, 15 ounce, undrained
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Add the black peppercorns to a medium skillet or pan over medium heat. Toast for 1-2 minutes until fragrant, shaking the pan occasionally.
⏱️ 2 min
- 2
Remove the pan from the heat. Using the back of a spoon or a mortar and pestle, crush or coarsely grind the toasted peppercorns directly in the pan.
⏱️ 1 min
- 3
Return the pan to medium-low heat. Add the unsalted butter to the pan with the crushed peppercorns and allow it to melt completely.
⏱️ 1 min
- 4
Add the minced garlic to the pan. Sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Pour the undrained butter beans into the pan. Stir to combine all ingredients.
⏱️ 1 min
- 6
Let the mixture simmer gently for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the beans to heat through.
⏱️ 3 min
- 7
Remove the pan from the heat. Add the grated Parmesan cheese to the bean mixture. Stir vigorously until the cheese is melted and creates a creamy sauce with the bean liquid.
⏱️ 1 min
- 8
Taste the butter beans and add salt if needed. Remember that Parmesan cheese is salty, so adjust accordingly.
⏱️ 1 min
- 9
Serve immediately, perhaps on toasted bread, and garnish with additional grated Parmesan cheese and a sprinkle of fresh black pepper if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe Butter Beans
- 1/2 tablespoon black peppercorns
- 1 1/2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1 can butter beans, 15 ounce, undrained
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Add the black peppercorns to a medium skillet or pan over medium heat. Toast for 1-2 minutes until fragrant, shaking the pan occasionally.
⏱️ 2 min - 2
Remove the pan from the heat. Using the back of a spoon or a mortar and pestle, crush or coarsely grind the toasted peppercorns directly in the pan.
⏱️ 1 min - 3
Return the pan to medium-low heat. Add the unsalted butter to the pan with the crushed peppercorns and allow it to melt completely.
⏱️ 1 min - 4
Add the minced garlic to the pan. Sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Pour the undrained butter beans into the pan. Stir to combine all ingredients.
⏱️ 1 min - 6
Let the mixture simmer gently for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the beans to heat through.
⏱️ 3 min - 7
Remove the pan from the heat. Add the grated Parmesan cheese to the bean mixture. Stir vigorously until the cheese is melted and creates a creamy sauce with the bean liquid.
⏱️ 1 min - 8
Taste the butter beans and add salt if needed. Remember that Parmesan cheese is salty, so adjust accordingly.
⏱️ 1 min - 9
Serve immediately, perhaps on toasted bread, and garnish with additional grated Parmesan cheese and a sprinkle of fresh black pepper if desired.
⏱️ 1 min