Faggioli con le Cotiche (Barlotti Beans with Pork Rinds)
Faggioli con le Cotiche (Barlotti Beans with Pork Rinds) is a traditional Sammarinese (from San Marino) recipe for a classic dark soup of barlotti beans and pork rinds with vegetables and tomatoes cooked in beef stock. The full recipe is presented here and I hope you enjoy this classic Sammairnese version of: Barlotti Beans with Pork Rinds (Faggioli con le Cotiche).
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This is a dark bean soup that is traditionally served at Christmas time. This is another recipe that's held in common between Emilia-Romagna in Italy and San Marino.
Ingredients:
450g fresh pork rinds or streaky bacon
2 onion, cut into large chunks
2 garlic cloves
150g dried barlotti beans, soaked over night
1 tbsp lard, chopped
1 tbsp butter
2 tbsp olive oil
2 small onions, finely chopped
2 celery sticks, finely chopped
2 small carrots, finely chopped
250ml beef stock
40g tomatoes, blanched, peeled and chopped
pinch of freshly-ground black pepper
Method:
Combine the pork rinds, onions and garlic in a large pot (a flame-proof casserole is ideal) then cover with cold water and slowly bring to a simmer. Continue cooking gently for two hours, or until the pork rinds are tender.
In the meantime, drain the soaked beans, place in a saucepan and cover with plenty of lightly-salted cold water. Bring to a simmer and cook for about 60 minutes, or until tender.
Melt together the lard, butter and olive oil in a flame-proof casserole. Add the onions, celery and carrots and cook over medium heat. Season with a pinch of freshly-ground black pepper and cook until the vegetables are tender but not browned. At this point add the cooked and drained beans.
Drain the cooked pork rinds then cut into strips about 5cm long. Stir these into the sauce along with the tomatoes and beef stock. Bring to a simmer, cover and cook the mixture for about 30 minutes. Serve piping hot.
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