Fagiolini Dell’Occhio Con Contenne

Italian Beans & Pork

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Italian Beans & Pork

Fagiolini Dell’Occhio Con Contenne

Fagiolini Dell’Occhio Con Contenne, also know as Italian Beans and Pork, is a wonderful hearty winter dish that should do a good job of getting you through this snowstorm.  I made this dish yesterday in anticipation of nasty weather on the way.  So far everyone whose eaten is just can’t get enough. 

INGREDIENTS

1 Pound Dried Cannellini Beans

3 Tablespoons Olive Oil

1 Tablespoon Unsalted Butter

1/2 Ounce Lardo

2 Chopped Celery Stalks

2 Chopped Carrots

1 Large Chopped Red Onion

3 Cloves Minced Garlic

1/2 Cup Tomato Puree

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Pound Pork Rind (Parboiled And Cut Into 1/2 Inch Strips

Grated Parmigiano-Reggiano Cheese

Soak the beans overnight.  Drain them and then boil them in fresh lightly salted water for 45 minutes to 1 hour until they are almost tender.  Make sure that the water covers the beans.  Remove from the heat.  In a large-size sauté pan heat the olive oil, butter and lardo over a medium-high heat until hot.  Add celery, carrots, onions, garlic, 1 cup water, kosher salt, pepper and tomato puree.  Add pork rind and beans along with a bit of their cooking water.  Cook for another 30 minutes over a medium heat.  Remove from heat and transfer to serving bowl. Serve with grated Parmigiano.  Serves 4. 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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