Fagioli con le Cotiche
Of all the bean dishes in Rome, none is more iconic than fagioli con le cotiche (beans slow-cooked with fresh pork skin). The cotiche add richness, depth, and a silky texture that makes the beans feel indulgent. Ask your butcher for fresh pork skin. For the best marriage of pork and bean flavors, make a day ahead and reheat to serve.
11 ingredients
Prep: 15 mins
Cook: 2 hrs 30 mins
Fagioli con le Cotiche
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Ingredients (11)
Ingredients (11)
Instructions
Combine the beans (1 lb), rosemary (1 sprig), sage (6 leaves), and 0.25 cup of the olive oil in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat.
Reduce the heat to low and simmer, partially covered, until the beans are tender. Check for doneness every 30 minutes, adding hot water as needed to keep the beans covered and prevent them from getting dry.
Meanwhile, bring a small pot of water to a boil over high heat. Add salt until the water tastes like a seasoned soup.
Add the pork skin (8 oz) and cook until fork-tender.
Drain, reserving the cooking liquid, and set aside.
When cool enough to handle, cut the pork skin strips into 1-inch pieces.
Heat the remaining 0.25 cup olive oil in a medium pot over low heat.
Add the carrots (1), celery (1 stalk), onion (½ medium), and a heavy pinch of salt and cook, stirring occasionally, until the vegetables are very soft.
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