Fagioli con le Cotiche

Name: Fagioli con le Cotiche
Yield: 6
Cuisine: San Marino
Ingredients: Dried cannellini beans, soaked overnight — 300 g (10 oz); Pork rind (cotiche), cleaned and cut into strips — 300 g (10 oz); Onion, chopped — 1; Garlic, minced — 2 cloves; Tomato paste — 2 tbsp; Canned crushed tomatoes — 400 g (14 oz); Bay leaf — 1; Water — 1.2 L (5 cups); Olive oil — 2 tbsp; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Dried cannellini beans, soaked overnight — 300 g (10 oz)
Pork rind (cotiche), cleaned and cut into strips — 300 g (10 oz)
Onion, chopped — 1
Garlic, minced — 2 cloves
Tomato paste — 2 tbsp
Canned crushed tomatoes — 400 g (14 oz)
Bay leaf — 1
Water — 1.2 L (5 cups)
Olive oil — 2 tbsp
Salt and black pepper, — to taste

Method

Blanch the pork rind in boiling water for 5 minutes to remove excess fat; drain and set aside.
Heat oil in a large pot and sauté the onion and garlic until softened.
Add the tomato paste, cooking 1 minute, then stir in the crushed tomatoes.
Add the drained soaked beans, blanched pork rind, bay leaf and water.
Bring to a boil, then reduce heat and simmer, covered, for 2-2.5 hours until the beans and rind are very tender.
Season with salt and pepper and serve hot.

Introduction: A hearty, slow-cooked dish of white beans and pork rind, deeply savoury and warming.

Cultural Background: This rustic dish makes thoughtful use of pork rind, slow-simmered with beans until tender and rich, a warming winter main rooted in the frugal, resourceful cooking traditions of the San Marino countryside.

Tips: Blanching the pork rind first removes excess fat and any strong odour. Simmer low and slow, checking occasionally that there is enough liquid to keep everything covered.

Variations: Add a piece of pancetta alongside the pork rind for extra depth; some households add a pinch of chilli flakes for gentle heat.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if the sauce has thickened too much.

Nutrition: Approx. 420 kcal, 26 g protein, 38 g carbohydrate, 18 g fat per serving.

FAQs:

Q: What is cotiche?

A: Pork rind, the skin of the pig, which becomes tender and gelatinous after long, slow cooking.

Q: Can canned beans be used instead of dried?

A: Yes, though the texture and cooking time will differ; add canned beans later in the cooking process since they are already soft.