Cacio e Pepe Beans

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Upgrade your dinner with these creamy Cacio e Pepe Beans topped with a crunchy Parmesan cheese crisp. This delicious, high-protein meal takes just 25 minutes to make—using 7 simple pantry ingredients. Packed with fiber and tastes like comfort food! (Vegetarian, Vegan option).

Prep Time3

Cook Time22

Total Time25

Servings:

Author: Bri Beaudoin

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.

Nutrition