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Fagioli con le Cotiche
A hearty and flavorful bean and pork rind stew, considered a traditional comfort food in San Marino, especially during colder months. It exemplifies the region's history of using simple, wholesome ingredients to create deeply satisfying dishes.
🧂 Ainekset
- 500 g Dried cannellini or borlotti beans(soaked overnight)
- 250-500 g Pork rind (cotiche)(cut into thin strips)
- 2 medium Onions(1 finely chopped, 1 quartered for simmering rind)
- 2 medium Carrots(chopped)
- 2 medium Celery stalks(chopped)
- 3 cloves Garlic cloves(2 finely chopped, 1 for simmering beans)
- 500 g Canned peeled tomatoes(puréed or crushed)
- 1 small bunch Fresh parsley(chopped)
- 3 tbsp Lard or olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Soak the dried beans in plenty of cold water overnight. Drain and rinse them.
💡 Ammattilaisvinkit: Soaking helps beans cook more evenly and reduces cooking time. - 2
Pre-boil the pork rind in water for about 15 minutes. Drain, let cool slightly, and cut into thin strips.
💡 Ammattilaisvinkit: This step helps to tenderize the pork rind. - 3
In a pot, simmer the pork rind strips with the quartered onion and a celery stalk in water to cover until tender but still slightly firm (about 45-60 minutes). Drain and set aside.
💡 Ammattilaisvinkit: Do not overcook the pork rind at this stage. - 4
In a separate large pot, simmer the soaked beans in fresh water with a garlic clove and a sprig of parsley until tender (about 1.5-2 hours). Drain, reserving some of the cooking liquid.
💡 Ammattilaisvinkit: The beans should be tender but not mushy. - 5
In a large skillet or pot, heat the lard or olive oil over medium heat. Add the finely chopped onion, carrots, and chopped celery. Sauté until softened, about 8-10 minutes.
- 6
Add the finely chopped garlic and sauté for another minute until fragrant.
- 7
Stir in the puréed or crushed tomatoes and cook for about 15-20 minutes, allowing the sauce to reduce slightly.
- 8
Add the cooked beans, the simmered pork rind strips, and about 1-2 cups of the reserved bean cooking liquid (or water) to the tomato sauce. Stir well.
- 9
Season with salt and pepper to taste. Bring to a simmer, then cover and cook for at least another 30 minutes, or until the flavors have melded and the stew has thickened.
💡 Ammattilaisvinkit: Low and slow cooking is key for developing flavor. - 10
Serve hot, garnished with fresh chopped parsley. It is often served with crusty bread.
💡 Ammattilaisvinkit: This dish is even better the next day.
💡 Ammattilaisvinkit
- ✓For a richer flavor, some recipes suggest using a piece of Parmigiano Reggiano rind during the bean simmering process.
- ✓If pork rind is unavailable, pancetta or guanciale can be used as a substitute, though the flavor profile will change.
- ✓Adjust the amount of liquid to achieve your preferred stew consistency.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some variations include adding a bay leaf or a pinch of chili flakes for extra flavor.
- A vegetarian version can be made by omitting the pork rind and increasing the quantity of beans or adding other vegetables like potatoes or zucchini.