This Comforting Italian-Inspired Dinner Starts With A Can Of Beans - Tasting Table

"Beans might not be the first ingredient that comes to mind when we think of Italian food, but in fact, they're prominent in many recipes across the country. In the realm of the Italian cooking philosophy of cucina povera (cuisine of the poor), which relies on inexpensive staples, beans are the stars of dishes like pasta e fagioli and fagioli all'uccelleto - a Tuscan bean stew flavored with tomatoes and sage."

"While it's common to swap different pasta shapes when making cacio e pepe, using canned butter beans instead is a trend that Tasting Table's recipe developer Michelle Bottalico elevated even further with their improved cacio e pepe butter beans recipe. To infuse more flavor into the beans, Bottalico added shallots sautéed in olive oil and toasted the freshly ground black peppercorns."

Beans play a central role in Italian cucina povera, providing inexpensive, flavorful staples in recipes such as pasta e fagioli and Tuscan fagioli all'uccelleto. Swapping pasta for canned butter beans creates a quick, budget-friendly take on cacio e pepe that retains comforting flavors. Enhancements include sautéing shallots in olive oil and toasting freshly ground black peppercorns to deepen the beans' flavor. Rinsing canned beans removes excess starch, salt, and canning additives. Using a fresh Pecorino Romano wedge rather than pre-grated cheese and saving the rind adds umami. Prepare ingredients ahead and move quickly once cooking begins.

Read at Tasting Table