Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Cacio e Pepe Butter Beans, a dreamy one-pot meal made with parmesan, black pepper, and buttery white beans, gives the classic creamy pasta dish a protein boost and dairy-free twist! Vegan and Gluten-Free.
These Cacio e Pepe Butter Beans are as cheesy as the classic Italian pasta dish, but come with a healthy twist! Instead of pasta, soft and creamy butter beans are simmered in a dairy-free parmesan and black pepper sauce until you’re left with a deeply satisfying dinner or hearty side dish. It’s a perfect cold-weather comfort food that’s ready to devour in just 20 minutes!
Table of Contents
What is Cacio e Pepe?
The Roman Empire may not be on my mind, but the classic Roman pasta dish, cacio e pepe, sure is. This easy pasta recipe is traditionally made with only 3 ingredients: Pecorino Romano cheese, freshly ground black pepper, and cooked pasta. The pepper and cheese are melted and swirled together to create a luxurious sauce that coats the pasta noodles, leaving you with a deceptively easy dinner with unforgettable Italian charm.
Beyond the classic pasta dish, the flavors of cacio e pepe have inspired endless other meals. From risotto to pizza to these Vegan Cacio e Pepe Butter Beans, the peppery, cheesy goodness knows no bounds.
This recipe, which swaps the pasta for naturally soft and creamy canned butter beans, is as hearty and satisfying as the original. It’s also dairy-free, gluten-free, and loaded with plant protein! Talk about a healthy twist.
With a super speedy 20-minute cook time, you’ll be curling up with a creamy, peppery bowl in no time. Don’t forget the crusty bread on the side—it’s a must for dunking and scooping!
What You Need for this Butter Beans Recipe
These oh-so-cozy Italian butter beans call for a handful of pantry staples:
- Butter Beans: these big ‘ol beans are buttery soft and melt into this dish. Use canned butter beans (sometimes labeled “lima beans”) to keep this recipe quick and fuss-free or follow the steps in my cooking tips below to cook the dry beans from scratch.
- Black Pepper: ground black pepper is the backbone of any cacio e pepe recipe (duh—it’s in the name!). If there’s one thing you absolutely should do for this recipe, grind the black peppercorns yourself with a spice grinder. Pre-ground pepper works, too, but the freshly ground stuff is so much more complex, fragrant, and peppery!
- Vegan Chicken Broth: opt for low-sodium imitation chicken broth so you have more control over the salt here. Vegetable broth works as a substitute.
- Vegan Parmesan Cheese: use a high-quality dairy-free parm that melts to make the cacio e pepe sauce as cheesy and rich as the real thing.
How to Make Cacio e Pepe Butter Beans
- Bloom the ground pepper and nutritional yeast in a large pan with melted butter or oil. Swirl the pan and sauté the spices until the pepper is fragrant.
- Add the beans and broth to the pan and stir to combine. Simmer over medium heat until the liquid has reduced by about half.
- Reduce the heat and fold the grated vegan parmesan into the beans until it melts and the sauce thickens.
- Season with salt and pepper to taste, garnish with fresh parsley, and serve the warm beans in bowls with crusty bread on the side.
Caitlin’s Cooking Tips
- Blooming the pepper is the key to great flavor: Take your time when blooming the ground pepper in the hot oil or butter. This process, according to America’s Test Kitchen, is the secret to unlocking its more intense hidden flavors.
- Or, toast the peppercorns: Take this dish a step further by toasting the whole black peppercorns in a dry skillet before grinding them into a powder. This way, their hidden flavors will still be unlocked and you won’t have to spend as much time blooming the ground spices.
- Swap the canned beans for dried beans cooked from scratch: You can use canned butter beans to get this dreamy, creamy meal on the table faster, or cook dry beans from scratch for more layers of flavor. To cook dry butter beans, soak 4 cups of beans in a bowl of cold water overnight. Drain the next day and simmer them in fresh water with a bay leaf or two until they’re fully cooked and tender but not mushy (about 1 to 2 hours).
Serving Suggestions
If you can resist eating the beans straight from the pot, I recommend scooping them into a bowl and enjoying them for a creamy and comforting weeknight dinner. A huge slice of crusty bread, like my No-Knead Sun-Dried Tomato Bread, on the side is a must for scooping up every drop of the dreamy, peppery sauce.
Another way to serve this butter bean recipe is as a hearty side dish. With about 10 grams of protein in each serving, I’d recommend pairing each scoop with a lighter, Italian-inspired main. This Roasted Zucchini Sandwich, this Vegan Tofu Parmigiana, this Sheet Pan Gnocchi, or this Mediterranean Farro Salad would all be delicious options.
If you’re looking for more dreamy white bean recipes, you’ll also love these Sweet and Smoky White Beans and this Braised Asparagus and Leeks with Butter Beans!
How to Store Leftover Creamy Butter Beans
The leftover creamy Italian beans will keep for up to 5 days in the refrigerator. Wait for them to cool to room temperature before transferring them to an airtight container. Freezing is not recommended.
Reheat the leftovers in a saucepan over medium heat or in the microwave until warmed through. Add a splash of water or broth to loosen the sauce, if needed.
Substitutions and Variations
- Butter Bean Substitutions: Another type of soft white bean will work just as well, like Navy beans or Great Northern beans. Cannellini beans are also a good option, but just know that their slightly thicker skin doesn’t break down as easily and will yield a less creamy dish. Do not use chickpeas—they’re too firm and won’t provide the same creamy consistency.
- Parmesan Cheese-Free Option: I recommend using cashew cream as a substitute. To make cashew cream, blend 1/4 cup of soaked cashews with 1/2 cup of water and a generous pinch of salt until very smooth. Add it to the beans in step 3 (in place of the parmesan) and simmer the sauce for an additional 5 minutes or until it thickens.
- Add Extra Spice: Bloom a pinch of red pepper flakes along with the black pepper for a slightly more intense kick of heat.
- Add Leafy Greens: Toss in a handful of chopped spinach, kale, or chard towards the end of simmering in step 2 for more color, nutrition, and flavor.
Recipe FAQs
No, these two pasta recipes are different. Cacio e pepe highlights the sharpness of pecorino cheese and the heat of freshly cracked black pepper, while Alfredo sauce is more indulgent thanks to the butter and heavy cream.
The two beans vary slightly in size and texture, but the names are almost always used interchangeably.
Butter beans are generally more nutritionally dense than pasta, seeing as they’re a fantastic source of plant protein and fiber, which may support your heart health and blood sugar levels.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Cacio e Pepe Butter Beans
Ingredients
- 30 ounces canned butter beans 2 cans or 3 cups cooked beans
- 1 tablespoon butter or olive oil
- 1 tablespoon nutritional yeast optional
- 2 teaspoons freshly ground black pepper coarse grind
- 1 cup low-sodium imitation chicken broth or sub water
- 2 ounces shredded parmesan cheese I used dairy-free
- 1 tablespoon chopped parsley for garnish (optional)
Instructions
- Bloom the Pepper: Warm 1 tablespoon of butter or oil in a large pan over medium heat. Add the ground pepper and nutritional yeast (if using) and swirl it around; sauté for 45 to 60 seconds, until the pepper is fragrant.
- Simmer: Add the beans and broth and mix well. Bring the mixture to a simmer over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the liquid has reduced by about half.
- Sauce: Reduce the heat to low and add in the grated parmesan. Gently fold the cheese into the beans until it has melted and the sauce has thickened (this should take around 1 to 2 minutes). If the sauce is too thick for your liking, thin it out with warm water in 2 tablespoon increments.
- Serve: Season with additional salt and pepper to taste and serve warm and as desired. Store leftovers in an airtight refrigerator for up to 5 days. The sauce will thicken up after it sits in the fridge, so I recommend thinning it out with a splash of water when you reheat any leftovers in the microwave or on the stove.
Recipe Notes
- Butter Bean Substitutions: Butter beans can be replaced with another creamy white bean such as Navy Beans or Great Northern Beans. You can also use cannellini beans, but since they have a thicker skin they will not break down as much or be as creamy. I do not recommend using Chickpeas in this recipe as they are too firm.
- Cheese-Free: Soak 1/4 cup of cashews in hot water for at least 30 minutes, then blend with 1/2 cup of water and 1/4 teaspoon of salt. Add this cashew “cream” to the beans in step 3 in place of the parmesan and simmer the mixture for an additional 5 or so minutes until it has thickened. Season with additional salt to taste.
- Add Greens: Feel free to add a handful or two of chopped spinach, kale, or chard in towards the end of simmering in step 2 for some extra greens!
Super simple. Delicious! I served it over some white rice. Perfect for a cool night. Looking forward to my leftovers.
so happy you enjoyed, Jen!
Loved it!!!! Another great way to eat beans!!
So happy to hear that, Georgia!
Made with the dried beans because couldn’t find canned and this dish was amazing! Will definitely make again…maybe tomorrow!
I hope you do!
Oh man, I’d give this 10 stars if I could! What a tasty, healthy and easy meal when you just don’t feel like cooking a complicated meal. Just printed the recipe as it’ll definitely be a meal made on repeat. Would make an amazing camping meal too👏🏻👏🏻
So happy you love it, Erin!