Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tbsp whole black peppercorns, coarsely cracked
  • 2 (15 oz) cans cannellini beans, drained but NOT rinsed
  • 1/2 cup reserved bean liquid
  • 1 clove garlic, minced
  • 1 cup Pecorino Romano, finely grated

Instructions:

  1. Place the skillet over medium heat. Add the butter and olive oil. Once the butter foams, stir in the cracked black pepper. Toast for 1–2 minutes, stirring constantly, until the pepper smells nutty and fragrant. If using garlic, add it now and sauté for 30 seconds until translucent.
  2. Pour in the drained beans and the reserved bean liquid. Increase heat to medium-high and simmer for 5–7 minutes. Use your spoon to lightly mash a small handful of beans against the side of the pan to release starch. Stir until the liquid has reduced by half and looks slightly syrupy.
  3. Remove the pan from the heat entirely. Sprinkle in the finely grated Pecorino Romano one handful at a time, stirring vigorously in a circular motion until a glossy, velvety coating forms. If the sauce is too thick, stir in one tablespoon of warm water to loosen it.