Foodie Friday - Cacio e Pepe Beans

This will be an unpopular opinion....pasta is over. Now hear me out, I love a pasta as much as the next girl. However, when you try these beans, you'll never need to have pasta again. The beans compliment the dish better than pasta ever could. They go soooo creamy and absolutely melt in the mouth. This isn't a totally traditional cacio e pepe as I added a leek, but I think that's an upgrade. If you've never combined leeks and cheese before, where have you been? What a sad little life, Jane.

The cacio e pepe beans are so savoury, salty, peppery and delicious. I literally couldn't stop eating these when I made them. I'm now on a mission to recreate all my favourite pasta dishes with beans - watch this space.

I served these with crispy skinned salmon but they’d go so well with white fish, chicken thighs, steak and they’d also be perfect on their own.

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Cacio e Pepe Beans

Time: 25 minutes

Serves: 4 (if you can resist eating them all)

Ingredients:

1 jar white/cannellini beans - I use Bold Beans as the quality is amazing. If you're using a normal can then use two

1 leek

30g butter

50g parmesan - grated

Black pepper

Lemon

Optional:

1 tsp white miso

1 parmesan rind - save these to add to soups and stews, they add a delicious salty depth

Method:

1. Slice the top off the leek, then slice lengthways and wash. Make sure you wash between the layers as dirt gets trapped there. Cut into small slices and fry in butter.

2. Add the beans in their juices. If you need to, loosen with a splash of water. Add the parmesan rind, if using.

3. Simmer and add black pepper to taste (the more the better).

4. When the liquid has reduced and the beans have gone creamy, add the grated parmesan and the teaspoon of miso, if using.

5. Serve and then squeeze a bit of lemon over the top.

6. Optional: save some of the sliced leeks and air fry for 15 minutes until crispy then put on the top for some added texture.

7. Take a pic and tag me on Instagram! @wellnesseffect_

8. Enjoy!