Cacio e Pepe Beans
504kcal
Ingredients
- 2 tablespoon butter
- 400 g tinned butter beans drained and rinsed
- 120 ml vegetable stock
- 1 teaspoon black pepper
- 55-80 g Pecorino cheese grated, plus more for serving
- 1 tablespoon extra virgin olive oil to dress
Method
- Melt the butter in a pan over medium heat. Add the black pepper and cook for about a minute, swirling the pan, until the pepper is fragrant and the butter is foaming. This step releases the pepper’s essential oils and gives the dish its warm, aromatic heat.2 tbsp butter, 1 tsp black pepper
- Add the drained butter beans and vegetable stock to the pan. Stir to combine and bring to a gentle simmer. Cook for 5-8 minutes, stirring occasionally, until the stock has reduced slightly and the beans are warmed through and starting to absorb the peppery, buttery liquid.400 g tinned butter beans, 120 ml vegetable stock
- Turn the heat down to low. Gradually add the grated Pecorino, stirring constantly, until the cheese has melted into a silky, creamy sauce that coats the beans. Adding it off high heat prevents the cheese from clumping or going stringy.55-80 g Pecorino cheese
- Gently mash about a quarter to a third of the butter beans (depending on what texture you want to achieve) to help thicken the sauce even more - you’ll get a lovely creamy texture.
- Spoon into bowls, drizzle with extra virgin olive oil, and scatter with more grated Pecorino and a final crack of black pepper.1 tbsp extra virgin olive oil
Nutrition
Calories504kcalCarbohydrates44gProtein25gFat27gSaturated Fat13gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat0.5gCholesterol59mgSodium663mgPotassium1056mgFiber14gSugar7gVitamin A596IUCalcium334mgIron5mg
Notes
- Pepper: Bloom in butter first. Use freshly ground, never pre-ground.
- Pecorino: Grate very finely. Add off high heat to prevent clumping.
- Stock: Helps the cheese emulsify into a smooth sauce.
- Storage: Fridge 3 days. Reheat gently with extra stock.