I Make My Grandfather’s 20-Minute Creamy Beans All the Time

Growing up in Mumbai, after school activities meant going to my grandparents’ house, eating a good snack, and then going to play with my friends in their building complex. I would rush over from school not because of my friends, but because of my excitement to find out what would be on the menu. (Admittedly, not much has changed in regard to the center of my life revolving around food.)

There was one dish Xapai (my grandfather) would make which was so simple, elegant, and delicious. He called it “cheesy beans,” made with canned white beans, butter, crushed black pepper, and whatever cheese was in the fridge. I would enjoy it with “brun pav,” which is a traditional bakery-style crusty bread from India.

Little did he know, my grandfather was making his own version of cacio e pepe, albeit with white beans instead of pasta. It was one of the best, most comforting meals I remember to date, and I still make it all the time. Not only because cheese makes everything taste luscious, but also because it is so simple to throw together and fills you up! 

My Version of Cacio e Pepe Creamy Beans

I like these beans to have a creamy, saucy texture to them, so I add a little extra water to achieve that. My mum, however, prefers her beans drier, so for her I cook the mixture a couple of minutes longer to get it to a less saucy consistency.

The best way to serve these beans is over toast or alongside a slice of toasted sourdough. An extra grating of cheese and a drizzle of olive oil finish it all off. 

Key Ingredients

When making a recipe with so few ingredients, it is essential to use the best quality available to ensure the taste is excellent. Here are my recommendations for what to use here:

• The black pepper: Traditionally, cacio e pepe is made with whole black peppercorns that are toasted and then crushed until coarse. This gives the sauce a very deep and earthy black pepper note while still having that kick of spice. I recommend using the same cracked black pepper here—if you use ground black pepper, the color of the sauce can change to a brownish gray and the flavor will not be the same.
• The beans: Using canned beans makes this recipe quick and easy, and I always have them in my cupboard for stews, soups, and quick dips. This recipe works well with any canned white bean, but my favorites are cannellini beans and butter beans.
• The cheese: My grandfather made this recipe with any hard cheese that was leftover in the fridge, from cheddar to Swiss cheese and so on. To keep this recipe authentic to the flavors of cacio e pepe, you should use Pecorino Romano, but you can get away with using Parmigiano Reggiano as well.