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Add the peppercorns to a medium skillet or saucepan and toast them over medium heat until fragrant, about 3 minutes. Allow to cool briefly, then transfer to a zip-top bag. With a meat mallet or the bottom of a heavy pot, smash the peppercorns in the bag until they're broken into a coarse grind.
Return the cracked pepper to the pan and add the butter. Cook over medium heat until the butter melts. Add the drained beans, water, and salt and stir together until well combined. Mash about ¼ of the beans using a masher or wooden spoon. Cook until simmering and warmed through, 2 to 3 minutes.
Reduce the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted and the mixture is smooth and creamy.
Remove the pan from the heat. Serve with crusty bread or over toast, with more Pecorino Romano sprinkled on top and a drizzle of olive oil.