Creamy Cacio e Pepe Butter Beans | Easy One-Pan Meal

Cacio e pepe butter beans

Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Serves: 2

Creamy, peppery, and ready in ten minutes. These Cacio e Pepe butter beans take the bold flavors of the classic Roman pasta and turn them into a comforting, plant-forward dish. We use a few simple staples to get that signature richness. By simmering butter beans with a bit of their own canning liquid, melted butter, and a generous amount of Pecorino or Parmesan, we create a glossy sauce that clings to every bean. A heavy hand with the black pepper adds that essential spicy kick. This Cacio e Pepe butter beans recipe is a lifesaver for busy weeknights when you want something that feels fancy but requires almost zero effort. It all happens in one pan, meaning you spend less time scrubbing pots and more time eating. To make it a full meal, we serve these Cacio e Pepe butter beans alongside some sautéed greens and plenty of crusty bread to soak up the leftover cheesy sauce. Grab your grater and get that cheese ready.

Cacio e pepe butter beans

Ingredients

• 50g of butter
• 2 cans (400g each) of butter beans, drained (keep the liquid)
• 50g finely grated parmesan or pecorino
• serve with olive oil, crusty bread, and cooked greens

Instructions

Step 1

Place a large frying pan over medium heat and add your butter. Let it melt and sizzle for a minute or two until it's bubbling and golden. Stir in the freshly ground black pepper, keeping the pan moving so nothing burns. Toast the pepper for about 30 to 60 seconds until you can really smell that spicy, warm aroma filling your kitchen.

Step 2

Gently stir your butter beans and grated cheese into the pan over medium-low heat. Keep things moving for about 2 to 3 minutes until the cheese has completely melted and clings to the beans. Now, add a spoonful of that starchy bean liquid you saved. Stir vigorously for another minute, adding more liquid one tablespoon at a time, until the sauce transforms from clumpy to a glossy, creamy emulsion. Once the sauce looks smooth and velvety, take the pan off the heat immediately so the cheese doesn't separate. If you're feeling fancy, finish it with a quick drizzle of extra virgin olive oil before scooping it into bowls with some toasted bread.

Nutrition Information

calories: 495 calories

fat: 29 grams fat

carbohydrate: 30 grams carbohydrates

protein: 22 grams protein

fiber: 15 grams fiber

sugar: 3 grams sugar

Shop This Recipe

• X Cans Butter Beans Drained Reserving The Liquid
• Olive Oil Crusty Bread And Cooked Greens Serve
• G Pecorino Parmesan Finely Grated
• Pan
• G Butter

My Tip

Add the reserved bean liquid one tablespoon at a time and stir constantly. This helps you control the thickness and ensures the cheese and butter emulsify into a silky, creamy sauce without separating.

Leftovers

Keep any leftover beans in a sealed container in the fridge for up to three days. When you're ready for seconds, gently warm them in a pan with a splash of water to bring back that creamy, cheesy sauce.

Make It Your Own

Try swapping the pecorino for a generous squeeze of lemon juice and a sprinkle of nutritional yeast. It gives you that same salty, cheesy vibe while keeping the dish completely vegan.

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