Description
A dreamy one-pot twist on the Italian classic—rich, peppery, and ultra-creamy.
Ingredients
Scale
- 1 can Butter beans (drained & rinsed)
- 1 cup Pecorino Romano (finely grated)
- 1 tsp Freshly cracked black pepper
- 1 cup Heavy cream
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 cup Vegetable broth
- 1 tbsp Butter
- Salt to taste
- Optional: Parmesan for extra richness
Instructions
- Heat olive oil and a small knob of butter in a deep skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in butter beans and a splash of vegetable broth. Simmer gently for 5–7 minutes to warm through.
- Add heavy cream and freshly cracked black pepper. Let simmer until slightly thickened and creamy.
- Reduce heat to low and gradually stir in finely grated Pecorino Romano, mixing constantly to create a smooth sauce.
- Continue stirring until the beans are fully coated in a velvety, cheesy sauce. Adjust salt and pepper to taste.
- Simmer another 2–3 minutes until thick and glossy. Serve hot with extra black pepper on top.
Notes
- For extra richness, consider adding Parmesan cheese.
- Adjust the amount of black pepper according to your spice preference.
- This dish is best served immediately for optimal creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg