Name: High Protein Cacio e Pepe White Beans with Pecorino Romano
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cans (15 oz each) Cannellini beans or Great Northern beans; 1 cup Pecorino Romano cheese, freshly and finely grated; 1.5 tablespoons whole black peppercorns, coarsely cracked; 2 tablespoons high-quality salted butter; 1/2 cup reserved bean liquid or vegetable broth; 2 cloves garlic, minced (optional); A pinch of sea salt (be careful, as the cheese is salty); Fresh parsley for garnish

Ingredients

Scale

2 cans (15 oz each) Cannellini beans or Great Northern beans
1 cup Pecorino Romano cheese, freshly and finely grated
1.5 tablespoons whole black peppercorns, coarsely cracked
2 tablespoons high-quality salted butter
1/2 cup reserved bean liquid or vegetable broth
2 cloves garlic, minced (optional)
A pinch of sea salt (be careful, as the cheese is salty)
Fresh parsley for garnish

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Instructions

Step 1: Toast the Peppercorns. Place a large skillet over medium heat. Add the coarsely cracked black peppercorns to the dry pan. Toast them for about 1-2 minutes until they become fragrant and slightly smoky. This step “blooms” the pepper, releasing essential oils that provide a much deeper flavor than pre-ground pepper. Once fragrant, add the butter to the pan and let it melt and foam slightly, swirling to coat the pepper.
Step 2: Sauté and Simmer the Beans. If you are using garlic, add it to the melted butter and sauté for 30 seconds. Pour in the drained white beans along with 1/2 cup of the bean liquid (or broth). Increase the heat to a gentle simmer. Use the back of a wooden spoon to lightly mash a small handful of the beans. This releases their natural starch, which helps thicken the sauce into a creamy consistency. Let it simmer for about 5-7 minutes until the liquid reduces by half.
Step 3: Emulsify the Sauce. Turn the heat to the lowest setting or remove the pan from the heat entirely. This is crucial to prevent the cheese from clumping. Gradually sprinkle in the finely grated Pecorino Romano while stirring constantly. Continue stirring until the cheese melts into the liquid, forming a glossy, silky sauce that coats every bean. If the sauce is too thick, add a splash more water or broth. Taste and add salt only if necessary.
Step 4: Plating. Spoon the creamy beans into shallow bowls. Garnish with an extra dusting of Pecorino Romano and a final crack of fresh black pepper. Top with fresh parsley for a pop of color and a hit of brightness. Serve immediately while the sauce is at its creamiest.

Cook Time: 20 minutes