These Cacio e Pepe Beans are a total lifesaver when you want a delicious dinner without much effort. I've been trying to prioritize protein these days, and this recipe delivers! It tastes rich and indulgent with silky, saucy butter beans and a crunchy Parmesan crisp. Plus, it's packed with protein and fiber to keep you full.
If you want more easy, high-protein bean recipes, don't miss my viral Creamy Lemon Butter Beans. Over 20,000 people have already asked for that recipe on my Instagram post! My high-protein Pizza Beans have 45 grams of protein and are another weeknight favorite.
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Why you'll love this recipe
- Fast: This easy weeknight dinner takes only 25 minutes to make.
- High in Protein and fiber: Each bowl packs 32 grams of protein and 23 grams of fiber.
- No draining required: This recipe uses the whole can of beans, including the liquid! This saves you the effort of rinsing them (and no strainer to wash after). The liquid naturally thickens the sauce, making this a great zero-waste and budget-friendly meal.
- Crunchy cheese crisp: A baked Parmesan crisp on top gives you the perfect bite. Not to mention, it's fun to smash with a spoon over your bowl. My kids love this part!
- One-pan wonder: Most of the cooking happens in a single skillet, so cleanup is a breeze.
- Simple ingredients: Just 7 basic pantry ingredients to make this flavorful dish.
Ingredients (and substitutes)
This Cacio e Pepe Beans recipe calls for just 7 pantry ingredients (plus water):
- Butter Beans: Look for "no-salt added" canned butter beans. This gives you control to season the dish to taste—and avoids it being too salty. Don't drain or rinse the beans. This recipe uses the starchy liquid to build a creamy sauce. While you could swap in cannellini beans in a pinch, butter beans are sturdier so they hold their shape better.
- Black Peppercorns: Like traditional Cacio e Pepe, this recipe also uses whole peppercorns. Toasting them yourself, then crushing them, releases their incredible flavor. As you'll see, it's surprisingly easy to do! Have some freshly ground pepper on hand too—you'll use it for the cheese crisp and garnishing.
- Parmesan Cheese: I've tested this recipe with store-bought shredded Parmesan, as well as freshly grated. Both work! Just make sure that if you're using store-bought, it doesn't have any other ingredients added. Many brands add anti-caking ingredients, which prevent it from melting smoothly into the sauce. If vegan, swap with a great-tasting vegan parmesan that melts.
- Butter: A little bit of butter adds richness to the sauce, and helps toast the garlic and peppercorns. If vegan, use a vegan butter substitute.
- Cornstarch: A tiny bit of cornstarch helps make the sauce thicker and silky. It also prevents the cheese from clumping when you add it to the sauce.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more one pan vegetarian dinner recipes? Check out my Lemon Spinach Orzo with Feta and Mediterranean Chickpea Casserole.
How to make Cacio e Pepe Beans
I love how fast these Cacio e Pepe Beans come together. A high-protein, high-fiber dinner that's ready in just 25 minutes? Yes please! Here's how to make this recipe:
1. Toast whole black peppercorns in a dry skillet until fragrant. Set aside to cool.
2. Form grated parmesan into thin circles on a baking sheet. Topped with cracked pepper.
3. Bake until crisp and golden brown, 5 to 8 minutes. Let cool on the baking sheet.
4. Put cooled peppercorns in a bag. Crush them into coarse pieces using a rolling pin.
5. Cook garlic and crushed pepper in butter. Add butter beans and liquid, salt, cornstarch and water. Simmer until thickened.
6. Divide into bowls. Garnish with extra pepper and parmesan (if desired). Top with a parmesan crisp and enjoy!
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't drain the beans: This recipe uses both the beans and the liquid from the can. That starchy liquid is the secret to getting a silky, thick sauce without using cream.
- Choose no-salt added beans: Since we're using the liquid, buy "no-salt added" beans so the final dish isn't too salty. This gives you more control to add salt to taste. If you can only find salted beans, read the Recipe Notes for how to easily reduce the salt.
- Crushing peppercorns: I like to put peppercorns in a freezer bag before crushing them, so they don't roll all over the kitchen! A rolling pin crushes them easily, but a heavy skillet or wine bottle works too. If you own a mortar and pestle, you can use that and skip the bag.
- Simmer long enough: Make sure you simmer the beans until the liquid reduces by half, which takes about 10 minutes. This helps concentrate the flavors. It's important to reduce the liquid before you add the cornstarch. If you cook cornstarch for too long, it loses its thickening power so the sauce would get runnier again.
- Whisk cornstarch smooth: Always whisk your cornstarch and water until completely smooth, before adding it to your mixture. This keeps your sauce silky and thickens it evenly.
- Storing parmesan crisps: I tested three ways to store leftover crisps on the counter. After comparing them side-by-side, the easiest method won! Keep them in a plain airtight container. The plain container container and the paper towel-lined container worked exactly the same. However, the crisps stored on parchment paper were slightly less crisp the next day.
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Recipe FAQ's
I highly recommend starting with whole peppercorns. Toasting and crushing them is the secret to getting that classic Cacio e Pepe flavor! Pre-ground petter doesn't give you the same robust taste. Also, you can't swap the quantities one-to-one, so sticking to whole peppercorns is the best way to go.
Yes, you can! I prefer Butter beans because they are sturdy and hold their shape. Cannellini beans are a great swap, but they are softer. A few might fall apart in the pan, but it will still taste amazing.
Yes—if you can only find salted beans, skip adding the salt while cooking. Taste the beans at the very end and add salt to taste.
Store leftover beans in an airtight container int he fridge for up to 4 days. Add a small splash of water when reheating on the stove or in the microwave to make the loosen the sauce again. You can store the baked cheese crisps in an airtight container on the counter for up to 2 days, or simply make them fresh when you're ready to eat.
Simply use a vegan butter substitute and a meltable vegan parmesan cheese.
More easy butter bean recipes:
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📖 Recipe
Cacio e Pepe Beans
Ingredients
- ¾ teaspoon black peppercorns (plus freshly ground, for garnish)
- ⅔ cup grated Parmesan cheese (see note 1).
- 1 tablespoon butter
- 2 cloves minced garlic
- 2 (15 oz/14 fl oz/398 ml) cans no-salt added butter beans (with liquid) (see note 2)
- ½ teaspoon fine sea salt (see note 3)
- 1 tablespoon cornstarch
- 1 tablespoon water (room temperature)
Instructions
- Preheat: Preheat oven to 400℉ (205℃).
- Toast: Place a large, dry skillet over medium-low heat. Add ¾ teaspoon black peppercorns. Toast until fragrant, 3 to 5 minutes. Shake the pan often so they toast evenly. Remove from heat and let cool.
- Cheese Crisps: Line a large baking sheet with parchment paper. Divide ⅓ cup grated Parmesan cheese into 2 thin circles, leaving at least 1-inch (2.5 cm) between them. Top with freshly ground pepper. Bake until golden-brown, 5 to 8 minutes. Let cool on the baking sheet.
- Crush: Meanwhile, put the cooled peppercorns into a resealable bag. Use a rolling pin to crush them into uneven pieces. (Aim for the size of coarsely ground pepper, not fine dust).
- Cook: Return the large skillet to the stove. Melt 1 tablespoon butter over medium heat. Add 2 cloves minced garlic and the crushed peppercorns. Cook and stir continuously until the garlic is pale golden, 1 to 2 minutes. Pour in 2 (15 oz/14 fl oz/398 ml) cans no-salt added butter beans (with liquid) and ½ teaspoon fine sea salt (see note 3). Turn the heat up to medium-high to bring it to a bubble. Turn the heat down to medium. Simmer until the liquid reduces by half, stirring occasionally, about 10 minutes.
- Finish: Whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth. Pour this mixture into the skillet. Stir continuously, so the sauce thickens evenly. Sprinkle in the remaining ⅓ cup grated Parmesan cheeseStir gently until the cheese melts evenly into the sauce. Divide into bowls. Top each bowl with a cheese crisp, garnish with more grated Parmesan and/or freshly ground black pepper (if desired), and enjoy!
Notes
- Parmesan Cheese: If using store-bought pre-shredded parmesan, make sure it doesn't have anti-caking powders added (such as cellulose or starch). These powders can prevent the cheese from melting smoothly. If grating it yourself, use the medium-sized shred on a box grater or a microplane. If you're vegetarian, look for a parmesan-style cheese made with microbial enzymes instead of rennet.
- Butter Beans: Don't drain or rinse the canned beans! The starchy liquid inside the can helps create a thick, creamy sauce. Look for "no-salt added" beans so you can control the seasoning.
- Salt: This recipe calls for "no-salt added" canned beans. If you can only find salted beans, skip the ½ teaspoon fine sea salt in step 5. Then add salt to taste at the end (step 6).
- Serving Suggestions: These beans are delicious served with a side of crispy bread for dipping.
- Storage Tips: Keep leftover beans in an airtight container in the fridge for up to 4 days. Add a small splash of water to thin the sauce when reheating on the stove or in the microwave. Store the cooled cheese crisps in a separate container at room-temperature for up to 2 days. Or make them fresh!
- Vegan option: Use a vegan butter substitute and a great-tasting vegan parm that melts.
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