Entree: San Marino – Fagioli con le Cotiche (Hearty white bean stew cooked with pieces of pork rind and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 lb (455 g) dried cannellini beans, soaked overnight and drained
- 1 lb (450 g) pork rind (cotiche), cleaned and cut into 1-inch pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion (approx. 6 oz / 170 g), finely chopped
- 1 medium carrot (approx. 2 oz / 60 g), diced
- 1 celery stalk (approx. 1.5 oz / 45 g), diced
- 3 cloves garlic (approx. 9 g), minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine or water
- 4 cups (960 ml) chicken or pork stock, plus more as needed
- 1 sprig fresh rosemary (or 1 tsp / 1 g dried rosemary)
- 2 bay leaves
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) grated Pecorino Romano or Parmesan for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Drain the soaked beans and place them in a large pot with the pork rind pieces; cover with cold water by 2 inches and bring to a gentle boil. Skim any foam, then reduce heat and simmer 30 minutes to begin tenderizing the rind.
2. In a heavy-bottomed Dutch oven or separate large pot, heat olive oil over medium heat. Add the onion, carrot and celery and cook, stirring, until softened and translucent, about 6–8 minutes.
3. Add the garlic and tomato paste to the vegetables and cook 1–2 minutes until fragrant. Deglaze with the white wine (or water), scraping up browned bits.
4. Transfer the par-cooked beans and pork rind with their cooking liquid into the Dutch oven with the vegetables. Add stock, rosemary, bay leaves and crushed red pepper if using.
5. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, until beans and cotiche are very tender and the broth has thickened, about 1½–2 hours. Stir occasionally and add hot water or stock if the stew becomes too thick.
6. Remove rosemary sprig and bay leaves. Taste and season with salt and plenty of freshly ground black pepper; adjust consistency with a little extra stock if desired.
7. Serve hot in bowls, drizzled with a little extra-virgin olive oil, sprinkled with grated Pecorino Romano and chopped parsley. Offer crusty bread for mopping up the broth.