Cacio e pepe beans on toast
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
You won’t believe how much flavour is packed into these creamy, cheesy beans. Use freshly ground black pepper if you can – if you use pre-ground pepper, use a quarter of the amount as it is so finely milled it's a bit stronger!Â
This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £1.12p when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
By Saskia Sidey
Ingredients
- cannellini beans: 400g tin cannellini beans (not drained)
- black pepper: 1 tsp freshly ground black pepper (or ¼ ready ground pepper)
- cheddar: 50²µ/1¾´Ç³ú cheddar cheese, grated
- bread: 4 slices bread
- salt: salt, to taste
Method
Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later.Â
Toast the bread.Â
Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese.Â
