Description
This Cacio E Pepe White Beans Skillet is a quick and comforting dish featuring creamy cannellini beans simmered in a buttery, cheesy sauce seasoned with freshly ground black pepper. Served with crispy toasted country bread, it’s a perfect meal for a cozy lunch or dinner that highlights simple Italian flavors with a hearty twist.
Ingredients
Scale
For the Bread
- 4 thick-cut slices white country bread, divided
- 4 Tbsp. extra-virgin olive oil, divided
For the Beans and Sauce
- 2 (14.5-oz.) cans cannellini beans, drained, not rinsed, divided
- 2 Tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more for seasoning
- 1/2 cup finely shredded Parmesan cheese (about 1 oz.), plus more for serving
- 1/2 cup finely shredded Pecorino Romano cheese (about 1 oz.)
- 1/2 tsp. kosher salt (or more, to taste)
- 1/2 cup water
Instructions
- Toast the Bread: In a large skillet over medium-high heat, heat 2 tablespoons of extra-virgin olive oil. Add 2 slices of the thick-cut white country bread and cook for 3 to 4 minutes total, turning halfway through, until golden brown on both sides. Transfer the toasted bread to a plate. Repeat the process with the remaining 2 slices of bread and 2 tablespoons of olive oil. Wipe out the skillet before proceeding.
- Make the Pepper Butter Base: In the same skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, for 30 to 60 seconds until fragrant, creating a peppery butter base for the sauce.
- Prepare the Cheese and Beans Mixture: Add 1/2 cup Parmesan, 1/2 cup Pecorino Romano, 1/2 teaspoon kosher salt, one can of drained cannellini beans, and 1/2 cup water to the skillet. Bring the mixture to a simmer over medium-high heat. Then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce slightly thickens, about 2 to 3 minutes.
- Finish the Beans Mixture: Fold in the remaining 1/2 teaspoon freshly ground black pepper and the other can of cannellini beans. Taste and season with additional salt if needed, ensuring the sauce is creamy and well seasoned.
- Serve and Garnish: Divide the warm bean mixture among serving bowls. Top each bowl with extra Parmesan cheese and season with more freshly ground black pepper to taste. Serve alongside the crispy toasted bread slices for dipping.
Notes
- Use thick-cut country bread for the best toasting results and texture contrast.
- Do not rinse the canned beans to retain some of the starchy liquid that helps thicken the sauce.
- Adjust black pepper quantity according to your taste preference; it’s a key flavor in this dish.
- Feel free to add a squeeze of lemon juice for brightness if desired.
- For a vegan version, substitute butter with olive oil and use vegan Parmesan alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 25 mg
