Joe Wicks Recipe: Cacio E Pepe Beans ‘N’ Greens

An Easy 15-Minute Recipe From Joe Wicks

Oh hello, Captain Farty Pants! Fancy some more beans? This is probably one of the stranger-looking recipes in this book, but don’t judge it on its looks alone, because this cheesy dish tastes magnificent and it’s another great one for the all-important gut health.

Ingredients:

Serves 2

• 1 tbsp extra-virgin olive oil 

• 1 shallot, finely chopped 

• 4 garlic cloves, grated or finely chopped 

• 400g (14oz) tin of butter beans 

• 1/2 tbsp freshly ground black pepper 

• 40g (11/2oz) Parmesan, finely grated, plus extra to serve 

• 1 tbsp red wine vinegar 

• 150g tender stem broccoli 

• 100g kale

Method:

1. Get the kettle on. 

2. Heat the oil into a deep frying pan, then sauté the shallot for 2–3 minutes until softened, stirring regularly. Add the garlic and fry for 1 minute until fragrant, then throw in the tin of butter beans, along with any liquid from the tin. Bring up to a simmer, add the pepper, Parmesan and red wine vinegar. Don’t skimp on the pepper here – it’s the main flavour, and you want it to be almost spicy. 

3. Pour the boiling water into a saucepan and boil the broccoli and kale for 2–3 minutes until tender. Drain, season well and set aside. 

4. Serve the beans in two bowls, topped with broccoli and kale with a little bit of extra Parmesan.