Cacio e Pepe Butter Beans
Serves 1
Directions
- 1Place peppercorns on a towel, fold it over, and crush them with a rolling pin until they are in coarse pieces.
- 2Add the crushed peppercorns to a dry skillet over medium heat. Toast until fragrant, then remove from heat and set aside.
- 3Mince the garlic cloves.
- 4Add butter to the pan over medium-high heat. Add the minced garlic and toasted pepper, and sauté for 2 minutes.
- 5Add the entire can of butter beans, including the liquid.
- 6Increase the heat and simmer for 10 minutes to reduce the liquid by half.
- 7Add parmesan cheese to taste and stir until the sauce reaches your preferred consistency.
Ingredients
- 1/2 tbsp whole black peppercorns
- 1.5 tbsp butter
- 2 garlic clove, minced
- 1 can butter beans, undrained
- parmesan cheese (optional)
- salt (optional)
Equipment
towelrolling pinskilletspatulacan openercheese grater
Tips
- The liquid in the can of beans should not be drained.
- Add salt only if needed at the end of the cooking process.
- The creator prefers the sauce on the thicker side to scoop up with toast, but adjusts to preference.
- Serve alongside toasted sourdough.
