Cacio E Pepe White Beans Skillet Recipe

Introduction

Cacio E Pepe White Beans Skillet is a comforting and flavorful dish inspired by the classic Italian pasta, using creamy cannellini beans instead. It’s quick to prepare and perfect for a cozy meal with crusty toasted bread on the side.

Ingredients

• 4 tbsp. extra-virgin olive oil, divided
• 4 thick-cut slices white country bread, divided
• 2 tbsp. unsalted butter
• 1 tsp. freshly ground black pepper, divided, plus more
• 1/2 cup finely shredded Parmesan (about 1 oz.), plus more for serving
• 1/2 cup finely shredded Pecorino Romano (about 1 oz.)
• 1/2 tsp. (or more) kosher salt
• 2 (14.5-oz.) cans cannellini beans, drained but not rinsed, divided

Instructions

1. Step 1: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer to a plate. Repeat with the remaining bread and 2 tablespoons of oil. Wipe out the skillet.
2. Step 2: In the same skillet over medium heat, melt the butter. Add 1/2 teaspoon of black pepper and cook, stirring frequently, until fragrant, about 30 to 60 seconds.
3. Step 3: Add the Parmesan, Pecorino Romano, salt, 1 can of beans, and 1/2 cup water. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the mixture thickens slightly, about 2 to 3 minutes.
4. Step 4: Fold in the remaining 1/2 teaspoon black pepper and the other can of beans. Season with additional salt if needed.
5. Step 5: Divide the bean mixture among bowls. Top with extra Parmesan and a sprinkle of black pepper before serving.

Tips & Variations

• For extra richness, stir in a splash of cream or a pat of butter just before serving.
• Try using sourdough bread instead of country bread for a tangier crunch.
• Use freshly cracked black pepper for the best flavor and aroma.
• If you prefer a thinner consistency, add more water or broth during simmering.
• For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan and Pecorino.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if it seems too thick. Toast fresh bread to serve alongside when warming up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, while cannellini beans are preferred for their creamy texture, you can substitute with great northern or navy beans for a similar effect.

Is this dish suitable for vegans?

To make it vegan, replace the butter with olive oil and substitute the Parmesan and Pecorino cheeses with nutritional yeast or a vegan cheese alternative.