Fagiolini Dell’Occhio Con Contenne

Italian Beans & Pork


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

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

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. 


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 has been cooking and writing recipes since she was a a young girl. 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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