Description
A quick and comforting skillet dish that combines creamy white beans with cheesy Pecorino Romano and freshly ground black pepper, inspired by classic Italian cacio e pepe sauce. Ready in under 30 minutes, this flavorful, protein-rich meal is perfect for busy weeknights and uses simple pantry ingredients.
Ingredients
Beans and Broth
- Cannellini or Great Northern white beans, 2 cups, drained and rinsed
- Vegetable broth, 1 cup
Cheese and Seasoning
- Pecorino Romano cheese, 1/2 cup, finely grated
- Black pepper, 1 to 2 teaspoons, freshly ground
- Salt, to taste
Others
- Olive oil, 2 tablespoons
- Garlic, 2-3 cloves, minced
- Fresh herbs (parsley or thyme), optional, a tablespoon chopped
Instructions
- Prepare Your Ingredients: Drain and rinse the white beans thoroughly to remove excess liquid for a fresh taste. Finely grate the Pecorino Romano cheese and mince the garlic cloves to infuse flavor effectively during cooking.
- Sauté the Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, which builds the flavor base for the dish.
- Add the Beans and Broth: Stir in the drained white beans and pour in 1 cup of vegetable broth. Let the mixture simmer gently, allowing the beans to warm and absorb the garlicky oil and broth, forming a creamy sauce.
- Season with Cheese and Pepper: Remove the skillet from heat and immediately add the finely grated Pecorino Romano cheese and freshly ground black pepper. Stir vigorously so the cheese melts into the broth, coating the beans with a rich, creamy texture and peppery warmth.
- Final Touches and Serve: Taste and adjust salt if needed. Sprinkle with fresh chopped herbs if using, give a gentle stir, and serve the skillet hot for maximum comfort and flavor.
Notes
- Use freshly ground black pepper for the most aromatic and flavorful spice.
- Choose authentic Pecorino Romano cheese for a sharper, saltier taste and better melting qualities.
- Simmer gently after adding broth and beans; avoid boiling once cheese is added to prevent curdling.
- Opt for low-sodium vegetable broth to balance saltiness from the cheese.
- Stir the cheese and pepper into the beans immediately off the heat to achieve a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg