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.
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.