Cacio e Pepe White Beans

Ingredients

• 1 can cannellini beans (15 oz can, drained and rinsed)
• 2 tbsp extra virgin olive oil
• 1 tsp freshly cracked black pepper (plus more for serving)
• 0.5 cup Pecorino Romano cheese (finely grated)
• 0.25 cup vegetable broth (or bean liquid for creaminess)
• sea salt (to taste)

Steps

1. 1

   Heat a large skillet over medium heat and add the olive oil.

2. 2

   Add the freshly cracked black pepper to the oil and toast for about 30-60 seconds until fragrant, being careful not to burn it.

3. 3

   Add the drained and rinsed white beans to the skillet, stirring to coat them in the peppered oil.

4. 4

   Pour in the vegetable broth (or a splash of water/bean liquid) and simmer for 2-3 minutes, lightly mashing a few beans with the back of a spoon to create a creamy texture.

5. 5

   Remove the pan from the heat and stir in the grated Pecorino Romano cheese vigorously until it melts into a smooth, creamy sauce.

6. 6

   Season with salt to taste and serve immediately with an extra sprinkle of black pepper.

Notes

The creator emphasizes that a high-fiber, legume-based diet is a key predictor of longevity. For a vegan version, substitute the Pecorino Romano with nutritional yeast and a squeeze of lemon juice.

Nutrition per serving

• main
• side dish
• vegetarian
• high-fiber
• healthy
• beans
• quick-meal