Zuppa di Fagioli e Cotiche Abruzzese
A hearty winter stew of white beans simmered with tender pork rind and tomatoes, known locally in Abruzzo as fasjule e cotiche.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 515 kcal
Equipment
- •Large heavy-bottomed pot or terracotta casserole
- •Colander
- •Chef knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 515 kcal
- fat
- 24 g
- carbs
- 46 g
- fibre
- 11 g
- protein
- 28 g
- calories
- 515 kcal
Instructions
- 1
Drain and rinse the soaked white beans thoroughly under cold water.
- 2
Bring a medium pan of unsalted water to the boil and submerge the pork rind.
- 3
Blanch the pork rind for 15 minutes to remove excess grease, then drain and cool slightly.
- 4
Slice the blanched pork rind into neat 2-centimetre squares or strips.
- 5
Heat the extra virgin olive oil in a heavy pot over medium heat.
- 6
Add the diced carrot, celery, crushed garlic, and dried peperoncino to the pot.
- 7
Cook gently for 5 minutes until the vegetables soften and release a sweet aroma.
- 8
Add the sliced pork rind, drained beans, bay leaves, rosemary sprig, and crushed tomatoes.
- 9
Pour in 1 litre of water to submerge all ingredients completely.
- 10
Bring to a boil, then reduce the heat to low and cover with a lid.
- 11
Simmer steadily for 90 minutes until the beans are tender and the rind is gelatinous.
- 12
Discard the rosemary sprig, season with fine sea salt and cracked black pepper, and serve hot.
Chef's tips
Blanching the pork rind beforehand eliminates harsh flavours and excess grease, ensuring a balanced broth. Always salt the stew during the final 10 minutes of cooking to prevent the bean skins from toughening. For the most authentic texture, cook gently in a terracotta pot with a heat diffuser.
Ingredient substitutions
- dried cannellini beans → dried tondino del Tavo or borlotti beans
- fresh pork rind → cured prosciutto rind, soaked in warm water to reduce saltiness
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of water to loosen the set collagen.
Common mistakes to avoid
- •Adding salt at the start of cooking, which keeps the bean skins hard.
- •Boiling the stew too vigorously, which breaks the delicate beans apart instead of keeping them intact.
Serving suggestions
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