Butter Beans ”cacio e pepe” Style
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Servings
2-4
We love the cacio e pepe flavors and we've subbed the pasta from this beloved dish with butter beans in this recipe. This dish is warm and nourishing, and while super healthy, it also feels indulgent and satisfying.
Ingredients
-
1 can butter beans
- 1 small onion
- 1 dash Organic extra virgin olive oil
-
1 teaspoon lightly crushed peppercorns
-
1 clove of garlic, grated on a truffle iron
- 25-50 grams grated Parmigiano Reggiano
- 1 tablespoon butter (optional)
- Grated rind of ½ lemon and a little juice
- 1 dash of Organic lemon olive oil
- Herbs
Directions
Drain the water from the canned beans but save the water for later.
Peel the onion, halve it and cut it into fine strips.
Heat the oil in a pan. Sauté the onion and crushed peppercorns until the onions are translucent.
Add a little of the cooking water from the beans to the pan and swirl around.
Add the beans to the sauce and warm them over a gentle heat. Gradually add the water from the beans.
Grate the garlic into the dish in thin flakes.
Fold the grated Parmesan cheese into the sauce and top with a small knob of butter.
Grate lemon zest in, and adjust the taste with a little lemon juice, a pinch of salt and a little more pepper.
Heat up a serving bowl/ deep plate with boiling water (optional). Pour in your cacio e pepe beans.
Drizzle with lemon oil and some chopped herbs.
