Cacio e Pepe Beans
5m
prep time
20m
total time
Easy
level
7
ingredients
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 tsp Black Pepper, coarsley ground 1 x Sainsbury's Coarse Ground Black Pepper 45g -
2 Jar of Bold Bean Co Queen Butter Beans, with their bean stock 2 x Bold Bean Co Queen Butter Beans 570g -
100g Parmesan, grated 1 x Sainsbury's Parmigiano Reggiano Cheese 200g -
50g Butter 1 x Sainsbury's British Butter, Unsalted 250g -
2 tbsp Extra Virgin Olive Oil, to dress 1 x Sainsbury's Olive Oil, Extra Virgin 500ml -
80g Fresh Salad 1 x Sainsbury's Spinach Watercress & Rocket 100g -
1 Lemon, halved and charred 1 x Sainsbury's Lemons
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