Cacio e Pepe Beans on Toast

Ingredients

• 2 thick slices sourdough bread
• 3 tablespoons olive oil, divided
• 1 garlic clove, cut in half
• 1 shallot, finely diced
• Salt & pepper
• 1 (540ml) can white kidney beans or butter beans, drained and rinsed
• 1 ½ cups chicken or vegetable broth
• ½ cup finely grated Pecorino Romano, plus more for serving
• ¼ cup finely grated Parmigiano Reggiano, plus more for serving

Directions

1. Heat a large skillet or sauté pan over medium heat.
2. Drizzle 1 tablespoon of oil over each piece of bread, coating both sides. Toast the bread in the pan until golden brown, flipping once. Remove the toast to two serving dishes and, while still hot from the pan, rub the toast with the cut side of the garlic clove. Mince the remaining garlic and set aside.
3. Add the remaining tablespoon of oil to the pan along with the shallots, season with salt and pepper and cook until lightly golden brown, about 1 to 2 minutes. Add in the garlic and cook for an additional 30 seconds.
4. Add in the beans and broth and bring to a simmer. Cook for 1 to 2 minutes to allow the broth to thicken and bring the flavours together. Stir in the Pecorino Romano and Parmigiano Reggiano. Season with salt, if needed, and lots of pepper and spoon the beans over the toast. Scatter with extra cheese and drizzle with a little extra olive oil, if desired.