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Cacio e Pepe Beans
Pasta purists will be tearing their hair out. But we LOVE the simplicity of this dish. We've taken an Italian classic and used our Queen Butter Beans in replace of pasta. Their big, fat, creaminess create a melt-in-the-mouth texture while their bean stock emulsifies into this super silky, glossy sauce. No time wasted boiling pasta, either! This dude is pretty decedent, so we suggest serving with some seasonal greens and a charred lemon for a bit of freshness.
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Cacio e Pepe Beans
Rated 4.5 stars by 35 users
Servings
3
Cook Time
20 minutes
Author:
Bold Bean Co
Pasta purists will be tearing their hair out. But we LOVE the simplicity of this dish. We've taken an Italian classic and used our Queen Butter Beans in replace of pasta. Their big, fat, creaminess create a melt-in-the-mouth texture while their bean stock emulsifies into this super silky, glossy sauce. No time wasted boiling pasta, either! This dude is pretty decedent, so we suggest serving with some seasonal greens and a charred lemon for a bit of freshness.
Ingredients
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1 tsp freshly ground black pepper
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1 jar of Queen Butter Beans with their bean stock
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1 parmesan rind (optional)
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25g butter
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50g parmesan, grated
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Extra virgin olive oil, to dress
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Steamed greens, such as asparagus, kale or tenderstem broccoli
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A fresh side salad
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Charred lemon
Serving Options
Directions
Toast the black pepper in a heavy bottomed pan until it becomes fragrant, roughly 2-3 minutes. Immediately add the beans with their bean stock and bring the mixture to a boil.
Let the mixture reduce to a thickness resembling a heavy cream coating the beans. If the beans begin to stick to the bottom, loosen with a tbsp of water. Fold through the butter and take the pan off the heat.
Stir through the parmesan and plate up with some freshly milled black pepper and a drizzle of extra virgin olive oil. Serve with some charred lemon, steamed greens or a fresh side salad.
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