Cacio e Pepe Butter Beans

Creamy, peppery, and utterly comforting! These decadent cacio e pepe butter beans are packed with flavor, tossed in a rich cashew-parmesan cream sauce, and best served alongside fresh sourdough.

Recipe Type: Main | Serves: 4

Ingredients

• Dried Jumbo Lima Beans/Butter Beans: 1 cup

• Water: 3 cups + ½ cup

• Red Onion: 1, finely diced

• Olive Oil: For sautéing

• Freshly Ground Black Pepper: Generous amount

• Raw Cashews: 1/4 cup (soaked)

• Nutritional Yeast: 2 tbsp

• Garlic Powder: 1 tsp

• Parmesan Cheese: 1/3 cup, grated (plus extra for topping)

• Sun-Dried Tomato Oil: 1 tbsp

• Fresh Parsley & Rosemary: Finely chopped, for garnish

Instructions

1. Cook your dried butter beans using 3 cups of water to 1 cup of beans until tender, keeping a bit of the leftover cooking water.

2. In a skillet, sauté your diced red onion in some olive oil and a generous amount of black pepper until soft and fragrant.

3. In a blender, combine your soaked raw cashews, water, nutritional yeast, garlic powder, and parmesan cheese. Blend until completely smooth and creamy.

4. Add the cooked butter beans into the skillet along with a splash of the leftover bean cooking water, then pour in the blended cashew cream. Simmer everything together until the sauce thickens up nicely.

5. Top with extra black pepper, a sprinkle of parmesan, a drizzle of sun-dried tomato oil, and fresh chopped parsley and rosemary. Enjoy with some sourdough made with freshly milled flour!