Description
This Cacio E Pepe White Beans Skillet recipe is a comforting and flavorful Italian-inspired dish featuring creamy cannellini beans cooked with Parmesan and Pecorino Romano cheeses, seasoned generously with freshly ground black pepper, and served with crispy toasted country bread slices. It’s an easy and satisfying skillet meal that perfectly balances richness, peppery spice, and a comforting creamy texture.
Ingredients
Scale
For the Toasted Bread
- 4 tbsp. extra-virgin olive oil, divided
- 4 thick-cut slices white country bread, divided
For the Bean Mixture
- 2 tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, divided, plus more for serving
- 1/2 cup finely shredded Parmesan cheese (about 1 oz.), plus more for serving
- 1/2 cup finely shredded Pecorino Romano cheese (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: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add 2 slices of thick-cut white country bread and cook, turning halfway through, until each side is golden brown, about 3 to 4 minutes total. Transfer the toasted bread 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 next step.
- Melt butter and toast pepper: Return the skillet to medium heat and melt 2 tablespoons of unsalted butter. Add 1/2 teaspoon of freshly ground black pepper and cook, stirring frequently, until the mixture is fragrant, approximately 30 to 60 seconds.
- Simmer beans and cheese: To the skillet, add the 1/2 cup finely shredded Parmesan, 1/2 cup finely shredded Pecorino Romano, 1/2 teaspoon kosher salt, 1 can of the drained (not rinsed) cannellini beans, and 1/2 cup water. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the mixture thickens slightly, about 2 to 3 minutes.
- Add remaining beans and season: Fold in the remaining 1/2 teaspoon of freshly ground black pepper and the second can of cannellini beans. Taste and adjust salt seasoning if necessary to your preference.
- Serve and garnish: Divide the creamy bean mixture among serving bowls. Top each serving with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper. Serve immediately alongside the toasted country bread slices for dipping.
Notes
- Use cannellini beans drained but not rinsed to retain some of the flavorful bean liquid, which adds to the creamy texture.
- Adjust black pepper amounts according to your spice preference; this dish showcases pepper prominently.
- Thick-cut country bread works best for toasting and dipping without getting soggy.
- For best flavor, freshly grate the Parmesan and Pecorino Romano cheeses.
- This recipe can easily be doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, white beans, cannellini beans, Italian skillet, Parmesan cheese, Pecorino Romano, black pepper, toasted bread, easy vegetarian dinner
