Description
Creamy white beans cooked in a rich cacio e pepe style sauce with Parmesan, black pepper, butter, and olive oil, served with toasted rustic bread for an easy one-skillet vegetarian meal.
Ingredients
Scale
- 2 cans (15 ounces each) cannellini beans, drained, not rinsed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/2 cup warm water, plus more as needed
- 1 cup finely grated Parmesan cheese, divided
- 1/4 teaspoon kosher salt, or to taste
- 4 slices rustic bread, toasted
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Toast the bread until golden and crisp, then set aside.
- Heat a large skillet over medium heat. Add the butter and olive oil.
- When the butter melts, stir in the black pepper and cook for 30 to 60 seconds until fragrant.
- Add the drained beans and warm water. Stir gently, then mash a small portion of the beans with the back of a spoon.
- Stir in 3/4 cup of the Parmesan and the salt.
- Cook for 3 to 5 minutes, stirring often, until the beans are heated through and the sauce is glossy and lightly thickened. Add more warm water as needed to loosen.
- Remove from the heat and stir in the remaining 1/4 cup Parmesan.
- Taste and adjust with more black pepper or salt if needed.
- Top with chopped parsley if using, and serve with toasted bread.
Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Mashing a few beans helps create a naturally creamy sauce.
- If the mixture thickens too much, stir in a splash of warm water before serving or reheating.
- Great northern beans or navy beans can be used instead of cannellini beans.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 40mg
Keywords: cacio e pepe white beans skillet, white bean skillet, Parmesan beans, easy vegetarian skillet dinner, creamy cannellini beans