The Kitchen

Cacio E Pepe Beans

1 tin cannellini beans in water
¼ tin of water (use the bean tin)
1 stock cube (veg or chicken)
A wedge of parmesan cheese or grana Padano, cut the rind off as you will use the rind to melt in the mixture + grate the cheese.
1 tsp garlic puree
Fresh parsley (for colour and garnish)

How to make:

Empty the tin of beans including the liquid into a large pan and extra water, add the stock in some black pepper and salt. Add the garlic puree. Add in the rind of the cheese and allow to melt by turning up the heat and cook till it reduces (becomes thicker and creamier in appearance).
Add the grated cheese and stir till it goes super creamy. Take off the heat and prepare your bread of choice: top a toasted warbuton thin or protein bagel, or have it on its own as a lovely high protein + high fibre light meal.

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