Cacio e Pepe with Beans
Ingredients: Great Northern beans, Water, Salt, Broccoli crown, Sage leaves · 90 min cook time · 465kcal · $10.09
Ingredients
0.5kg Great Northern beans, 1L Water, 2teaspoons Salt, 1crown Broccoli crown, 3leaves Sage leaves, 1clove Garlic, 1chili Chili, 1teaspoon Lemon zest, 100g Pecorino cheese, 1tablespoon Black pepper, 5flowers Edible sage flowers
Instructions
1. Pour 0.5 kg of Great Northern beans into a pot and fill with regular water. Let them soak overnight.
2. The next day, drain the soak water from the beans. Add fresh water to cover the beans by a couple of inches (a few centimeters).
3. Bring the beans to a boil, then reduce to a simmer. Cook for about an hour to an hour and a half.
4. Add 1-2 teaspoons of salt to the simmering beans. Taste the beans after about 30 minutes; they should be almost done but still a bit firm.
5. Kill the heat and ladle off about half of the cooked beans and liquid into a separate bowl. These can be used for another dish.
6. Cut a broccoli crown into small florets. Add the florets to the pot with the remaining beans.
7. Turn the heat back on, cover the pot, and steam the broccoli for a few minutes until almost tender while the beans finish cooking.
8. Prepare the garnish: finely chop sage leaves, a peeled garlic clove, a chili, and lemon zest. Mix them together.
9. After about 5 more minutes, check the broccoli with a fork. It should be almost tender. Turn off the heat.
10. Grate a generous amount of Pecorino cheese into the pot. Add a whole ton of freshly ground black pepper.
11. Stir to combine and create the sauce. If it's too thin, add more cheese, smash some of the beans, or simmer a little longer. Taste and adjust seasoning.
12. Serve the cacio e pepe with beans and broccoli on a plate. Sprinkle the prepared garnish on top. Optionally, add edible sage flowers for decoration.
Source: Watch the original video