Cacio E Pepe White Beans Skillet Recipe
Cacio E Pepe White Beans Skillet is a comforting Italian-inspired dish featuring creamy cannellini beans cooked with a blend of Parmesan and Pecorino Romano cheeses, finished with freshly ground black pepper, and served with crispy toasted country bread. This simple yet flavorful skillet meal highlights classic cacio e pepe flavors in a hearty bean skillet perfect for a quick and satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Toasted Bread
- 4 Tbsp. extra-virgin olive oil, divided
- 4 thick-cut slices white country bread, divided
For the Bean Skillet
- 2 Tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more for seasoning
- 1/2 cup finely shredded Parmesan (about 1 oz.), plus more for serving
- 1/2 cup finely shredded Pecorino Romano (about 1 oz.)
- 1/2 tsp. kosher salt, or more to taste
- 2 (14.5-oz.) cans cannellini beans, drained but not rinsed, divided
- 1/2 cup water
Instructions
- Toast the Bread: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add 2 slices of bread to the skillet and cook them, turning halfway through, until both sides are golden brown and crisp, about 3 to 4 minutes total. Transfer these toasted slices to a plate. Repeat the process with the remaining 2 slices of bread and the remaining 2 tablespoons of olive oil. Once done, wipe out the skillet to prepare for the bean mixture.
- Prepare the Pepper Butter: Return the skillet to medium heat and melt the butter. Add 1/2 teaspoon of freshly ground black pepper and cook while stirring frequently until the pepper is fragrant, about 30 to 60 seconds.
- Cook the Beans with Cheese: Add the Parmesan cheese, Pecorino Romano, kosher salt, one can of cannellini beans, and 1/2 cup of water to the skillet. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low. Continue simmering the mixture, stirring occasionally, until it thickens slightly, roughly 2 to 3 minutes.
- Finish the Bean Mixture: Fold in the remaining 1/2 teaspoon of black pepper and the second can of beans. Taste and season with additional salt as needed.
- Serve: Divide the bean mixture evenly among bowls. Top each serving with extra Parmesan cheese and a sprinkle of freshly ground black pepper. Serve alongside the crispy toasted bread for dipping and enjoying with the creamy beans.
Notes
- Use good quality freshly grated Parmesan and Pecorino Romano for the best flavor.
- Do not rinse the canned beans to retain extra flavor and starch for thickening.
- Adjust salt and pepper levels to your personal taste preference.
- Serve warm with toasted bread to soak up the cheesy bean sauce.
- This dish can be made vegetarian if unsalted butter is replaced with a plant-based alternative.
Keywords: cacio e pepe, white beans, cannellini beans, Italian skillet, cheesy beans, vegetarian skillet, easy Italian recipe, Parmesan Pecorino recipe
