Cacio e Pepe Borlotti Beans

Romans have been worshipping at the altar of cheese and pepper (aka cacio e pepe) for centuries. This simple, creamy, indulgent, delicious combo is a pillar of the four great Roman pastas. We haven’t messed around with it, simply swapping out pasta for Italian borlotti beans. Ready in just 15 minutes, this is comfort food at its best.

Feeds 2

Takes 15 minutes

INGREDIENTS

Bold Beans Full of Beans: Delicious Beany Recipes to Obsess Over Amelia Christie-Miller

• 2 tsp black peppercorns 

• 1 tbsp olive oil 

• 2 rosemary sprigs

• 20 g (¾ oz) butter

• 570 g (1 lb 4½ oz) jarred borlotti beans, with their bean stock

• 30 g (1 oz) Parmesan or vegetarian hard cheese, finely grated

• zest and juice of ½ lemon 

To serve (optional)

• fresh bitter leaf salad

• crusty bread

DIRECTIONS

1. Toast the peppercorns in a dry frying pan over a medium heat for
   1–2 minutes until they smell amazing. Tip into a pestle and mortar
   and leave to cool slightly, then grind until fine. 

2. Return the pan to a medium heat and add the olive oil. Add the rosemary sprigs and allow to sizzle in the oil, flipping regularly for 30–40 seconds until crispy and fragrant, but not browned. Remove from the pan and drain on a paper towel. 

3. Now add the butter to the pan. Once melted, add the beans and their stock, along with the toasted black pepper. Bubble away for a couple of minutes, stirring all the while, to allow everything to emulsify.

4. Take the pan off the heat and stir through the cheese and a squeeze of lemon juice. 

5. Check the seasoning, then serve in bowls. Strip the crispy rosemary leaves and scatter them over the beans, along with the lemon zest.

We like to eat this with a fresh bitter leaf salad and some crusty bread. 

Reprinted with permission from Bold Beans Full of Beans by Amelia Christie-Miller, Kyle Books.

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