Cacio e Pepe Butter Beans: Vegan & Gluten-Free One-Pot Comfort Recipe
These Cacio e Pepe Butter Beans are a creamy, protein-rich one-pot meal inspired by the classic Italian pasta dish. Featuring parmesan, freshly cracked black pepper, and buttery white beans, this vegan and gluten-free dish offers a delicious dairy-free twist that’s quick and easy to prepare on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Entree, Main, Side Dish
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Gluten Free, Vegan, Vegetarian
Ingredients
Beans and Base
- 30 ounces canned butter beans (about 2 cans or 3 cups cooked beans)
- 1 cup low-sodium imitation chicken broth or water
Flavorings
- 1 tablespoon butter or olive oil
- 2 teaspoons freshly ground black pepper (coarse grind)
- 1 tablespoon nutritional yeast (optional)
- 2 ounces shredded parmesan cheese (dairy-free used in recipe)
- 1 tablespoon chopped parsley for garnish (optional)
Instructions
- Bloom the Pepper: Warm 1 tablespoon of butter or olive oil in a large pan over medium heat. Add the freshly ground black pepper and nutritional yeast (if using). Swirl the pan to coat the butter and sauté for 45 to 60 seconds until the pepper becomes fragrant, which enhances its flavor.
- Simmer the Beans: Stir in the canned butter beans and the imitation chicken broth (or water). Mix well and bring the mixture to a simmer over medium heat. Cook for 7 to 9 minutes, stirring occasionally, until the liquid reduces by about half, allowing the flavors to concentrate and the mixture to thicken slightly.
- Create the Sauce: Reduce the heat to low and add the shredded parmesan cheese. Gently fold the cheese into the beans until it melts completely and the sauce thickens, which should take about 1 to 2 minutes. If the sauce is too thick, thin it out incrementally with warm water, 2 tablespoons at a time, until the desired consistency is reached.
- Serve: Adjust seasoning by adding salt and additional pepper if needed. Serve the dish warm, garnished with chopped parsley if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When reheating, the sauce may thicken; thin it with a splash of water for the best texture.
Notes
- Butter Bean Substitutions: Substitute with other creamy white beans like navy beans or great northern beans. Cannellini beans can be used but won’t be as creamy due to their thicker skins. Chickpeas are not recommended because they are too firm.
- Cheese-Free Option: Soak 1/4 cup cashews in hot water for at least 30 minutes. Blend soaked cashews with 1/2 cup water and 1/4 teaspoon salt until smooth. Use this cashew cream instead of parmesan in step 3, simmering for an additional 5 minutes until thickened. Season with salt to taste.
- Add Greens: For extra nutrition, add a handful or two of chopped spinach, kale, or chard towards the end of simmering in step 2.