Imported from Instagram
White Bean Cacio e Pepe
A quick take on cacio e pepe inspired by a Lisbon restaurant, swapping noodles for white beans. The beans are cooked with black pepper, water, and Pecorino Romano until the cheese works into the dish.
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Ingredients
- 2 cans White beans (Cannellini, white kidney, or another white bean; drained but not rinsed)
- Whole black peppercorns (Some; quantity not stated. Use peppercorns from a bulk spice section)
- Pecorino Romano cheese (Some; quantity not stated. Grated; the creator says it is necessary)
- 0.5 cup Water
- Oil (Amount not stated; added to the preheated pan)
Steps
- 1
Preheat a pan. The transcript does not specify a temperature or pan type.
- 2
Open the cans of beans. Drain them, but do not rinse.
- 3
Add oil to the preheated pan; the amount is not specified.
- 4
Add some whole black peppercorns to the pan. The source does not state an amount or whether to crush them.
- 5
Add the drained, unrinsed beans to the pan.
- 6
Add the half cup of water.
- 7
Add a little grated Pecorino Romano and work it into the beans. The source does not give an amount or detailed technique.
- 8
Taste the dish and serve. The creator says it is ready to try but gives no further serving instructions.
Notes
The creator gives no quantities for the peppercorns, cheese, or oil, and does not specify a cooking time, heat level, or exact cheese-working technique. The two cans are not assigned a can size; the gram estimate assumes standard 15-ounce cans, drained.
Nutrition per serving
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