Cacio e Pepe Butter Beans

Name: Cacio e Pepe Butter Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 30 ounces canned butter beans (2 cans or 3 cups cooked beans); 1 tablespoon butter or olive oil; 1 tablespoon nutritional yeast (optional); 2 teaspoons freshly ground black pepper (coarse grind); 1 cup low-sodium imitation chicken broth (or sub water); 2 ounces shredded parmesan cheese (I used dairy-free); 1 tablespoon chopped parsley (for garnish (optional))

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

butter beans recipe parmesan beans

Ingredients

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30 ounces canned butter beans (2 cans or 3 cups cooked beans)1 tablespoon butter or olive oil1 tablespoon nutritional yeast (optional)2 teaspoons freshly ground black pepper (coarse grind)1 cup low-sodium imitation chicken broth (or sub water)2 ounces shredded parmesan cheese (I used dairy-free)1 tablespoon chopped parsley (for garnish (optional))

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Instructions

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Step 1

Bloom the Pepper: Warm 1 tablespoon of butter or oil in a large pan over medium heat. Add the ground pepper and nutritional yeast (if using) and swirl it around; sauté for 45 to 60 seconds, until the pepper is fragrant.

Step 2

Simmer: Add the beans and broth and mix well. Bring the mixture to a simmer over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the liquid has reduced by about half.

Step 3

Sauce: Reduce the heat to low and add in the grated parmesan. Gently fold the cheese into the beans until it has melted and the sauce has thickened (this should take around 1 to 2 minutes). If the sauce is too thick for your liking, thin it out with warm water in 2 tablespoon increments.

Step 4

Serve: Season with additional salt and pepper to taste and serve warm and as desired. Store leftovers in an airtight refrigerator for up to 5 days. The sauce will thicken up after it sits in the fridge, so I recommend thinning it out with a splash of water when you reheat any leftovers in the microwave or on the stove.