Warm 1 tablespoon of butter or oil in a large pan over medium heat. Add the ground pepper and nutritional yeast (if using) and swirl it around; sauté for 45 to 60 seconds, until the pepper is fragrant.

Add the beans and broth and mix well. Bring the mixture to a simmer over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the liquid has reduced by about half.

Reduce the heat to low and add in the grated parmesan. Gently fold the cheese into the beans until it has melted and the sauce has thickened (this should take around 1 to 2 minutes). If the sauce is too thick, thin it out with warm water in 2 tablespoon increments.

Season with additional salt and pepper to taste and serve warm. Store leftovers in an airtight refrigerator for up to 5 days.