Pork rinds Pork with Beans

Cotiche di Maiale con Fagioli

Pork rinds pork and cannellini beans cooked slowly with tomato, garlic and sage, until obtaining a thick and tasty sauce.

4 servings

Easy

Tuscany

EasyTuscany

The pork rinds Pork with beans is a hearty Tuscan dish, suitable for a lunch or dinner where you want to bring to the table a warm, rustic and richly textured preparation. The softness of the pork rinds It combines with the natural creaminess of the cannellini beans, while the tomato adds a balanced note and binds the sauce. Garlic and sage complete the aromatic profile without overpowering the flavor of the main ingredients. The technical characteristic of the recipe is slow cooking in shallow pan covered: the moderate heat allows the beans to become tender and the pork rinds To gradually soften, while the liquid concentrates until it becomes a thick sauce. The result should be dry, but not dry, with the ingredients well combined and a smooth consistency.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the pork rinds

Clean the thoroughly pork rinds of pork, then blanch them in water for a few minutes. This brief precooking helps tenderize them and eliminate surface impurities. Drain them when they are soft on the outside, without overcooking them, because they will finish cooking along with the beans.

Cut the pork rinds

Let them cool down pork rinds blanch them and cut them into thin strips regular. Make strips of similar size, so that cooking in the shallow pan will be uniform and the pork rind it will be able to mix well with the tomato and bean base.

Combine the ingredients

Place the strips of pork rind in a shallow pan large and add the ripe tomatoes, the already soaked cannellini beans, the cloves of garlic and the sage leaves. Season with salt and pepper, distributing the ingredients evenly to promote even cooking.

Cover with water

Pour cold water into the shallow pan until the ingredients are completely covered. The water should allow the soaked dried beans to finish cooking without drying out too much at the beginning; check that pork rinds and legumes remain immersed before proceeding to slow cooking.

Cook slowly

Cover the shallow pan and cook over very low heat for a few hours, maintaining a barely perceptible boil. Cooking is correct when the beans are tender, the pork rinds Soft and fragrant with tomato, garlic, and sage. The gentle heat prevents the legumes from breaking down too much.

Make the bottom shrink

Continue cooking until the liquid has completely evaporated and the sauce has reached a thick, enveloping consistency. Stir gently only when necessary, so as not to break up the beans. Turn off the heat when the bottom no longer appears watery and the ingredients are well combined.

Chef's Tips

Cook the pork rinds on a very low heat and with the shallow pan covered: the long cooking should make the beans tender and the stock thick, without leaving excess liquid.