Description
Cacio e Pepe Butter Beans offer a delightful, creamy twist on the traditional pasta dish, transforming buttery white beans into a protein-packed meal perfect for any occasion. This one-pot wonder blends the rich flavors of parmesan and black pepper with hearty butter beans, making it a comforting choice for weeknight dinners or special gatherings. Not only is this dish quick to prepare in just 20 minutes, but it also caters to various dietary preferences with its vegan and gluten-free nature. Enjoy it as a main course or side dish, and let its savory taste elevate your dining experience.
Ingredients
- 30 ounces canned butter beans (2 cans or 3 cups cooked beans)
- 1 tablespoon butter or olive oil
- 1 tablespoon nutritional yeast (optional)
- 2 teaspoons freshly ground black pepper (coarse grind)
- 1 cup low-sodium imitation chicken broth (or sub water)
- 2 ounces shredded dairy-free parmesan cheese
- 1 tablespoon chopped parsley (for garnish, optional)
Instructions
- In a large pan over medium heat, warm the butter or olive oil. Add the black pepper and nutritional yeast if using; sauté for about 60 seconds until fragrant.
- Stir in the butter beans and broth, mixing well. Bring to a simmer and cook for 7 to 9 minutes, stirring occasionally until the liquid reduces by half.
- Lower the heat and add the dairy-free parmesan cheese, gently folding it into the mixture until melted and creamy. If too thick, thin with warm water as needed.
- Season with salt and additional pepper to taste before serving warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: You can substitute canned butter beans with dried ones that have been cooked if preferred. For added flavor, consider adding sautéed vegetables like spinach or zucchini. Store leftovers in an airtight container for up to 5 days; reheat with a splash of water if needed.