Cacio e Pepe Beans on Toast

Cacio e pepe white beans on a slice of sourdough toast

These cacio e pepe beans on toast are a rich, cozy twist on the classic Roman pasta, made with creamy white beans instead of noodles. Butter, black pepper, and pecorino melt together into a silky, savory sauce that coats the beans. Spooned over crisp, buttery sourdough toast, it’s quick, comforting, and packed with flavor.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Keyword Beans on Toast, cacio e pepe, cacio e pepe beans on toast

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 351kcal

Author Katie Trant

Ingredients

1 Tablespoon butter
1 teaspoon freshly cracked black pepper preferably a coarse grind
1 cup finely grated pecorino romano
14 ounce can white beans + liquid
14 ounce can white beans drained but not rinsed
4 slices toasted sourdough bread

US Customary - Metric

Instructions

Heat a medium-sized saucepan over medium-high heat.
Add the butter, and once it has melted, add the freshly cracked black pepper. Sauté, stirring frequently, until fragrant, about 1 minute.
1 Tablespoon butter, 1 teaspoon freshly cracked black pepper
Add 1 can of white beans along with the liquid, and the pecorino cheese.
14 ounce can white beans + liquid, 1 cup finely grated pecorino romano
Allow the mixture to come to a simmer, then reduce the heat to medium and cook, stirring frequently, until the mixture begins to thicken.
Add the remaining beans, and stir to combine.
14 ounce can white beans
Taste the mixture, and season with salt and extra black pepper if needed.
If you want to thicken the beans even more, mash about ⅛ of the beans with a fork.
Spoon the cacio e pepe beans over hot buttery sourdough toast, and dig in!
4 slices toasted sourdough bread

Notes

Nutrition values are an estimate only and are calculated based on the beans, not the toast.
Any large white beans will do. I have tested this recipe with both butter beans and cannellini beans. I probably prefer butter beans, but both work great.
If you don't have pecorino romano, you can use Parmesan cheese instead. Or a blend of pecorino and Parmesan.
If you are cooking beans from dried, reserve ½ cup of bean broth to stir in with the beans.
If you accidentally drain both cans of beans, you can add ½ cup of water in place of the bean liquid, and mash a few extra beans to thicken the mixture.

Nutrition