Cacio e Pepe Beans
by Bold Bean Co
Bold Bean Co say, "Not in the traditional sense but because of the main ingredients – black pepper and Pecorino Romano cheese. By braising the Queen Butter Beans in their bean stock, the sauce gets super creamy, just as it does when using starchy pasta water. Serve this alongside some lemony seasonal greens or a salad to cut through the deliciousness."
Method
Based on 4 servings, adjust as needed.
Step 1
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 small splash of water.
Step 2
If serving with charred lemon, cut the lemon in half then lightly brush the cut-sides with oil. Place them, cut-side down on a hot pan for a few minutes until bubbling and charred. Set aside for serving.
Step 3
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 the charred lemon and a fresh side salad.
- Ingredients
- Based on 4 servings
-
2 tbsp Extra Virgin Olive Oil, to dress 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
80g Fresh Salad 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
2 tsp Black Pepper, coarsley ground 1x Sainsbury's Coarse Ground Black Pepper 45g -
2 Jar of Bold Bean Co Queen Butter Beans, with their bean stock 2x Bold Bean Co Queen Butter Beans 570g -
100g Parmesan, grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
1 Lemon, halved and charred 1x Sainsbury's Lemons