1) In a warm, dry pan, toast the peppercorns until fragrant 

2) Using a pestle and mortar, crush the peppercorns as finely as you prefer

3) In a large pan, add the beans from the jar with their liquid and a tiny bit of water 

4) Warm them up, stirring occasionally

5) Just before boiling, add the butter, the crushed peppercorns and stir

6) Then leave them to boil and stir in the cheese

7) Remove from the heat

Little tip:

Always stir the beans gently, and not too often, as they will break.

Serve with extra grated cheese and Perelló Extra Virgin Olive Oil.