FAGIOLATA: A SPECIAL CALABRIAN BEAN STEW

Fagiolata Calabrese is a hearty and flavorful dish that brings the rustic flavors of Southern Italy right to your table.

This traditional recipe calls for creamy beans simmered with tender pork, fresh vegetables and a touch of spicy chili, all in a rich tomato sauce.

SERVINGS:4

INGREDIENTS:

• 1 ¾ cups dried borlotti beans (or cannellini/white beans)
• 7 oz pork rind (cotiche) (can substitute with 7 oz bacon or 7 oz Italian sausage)
• 1 large onion, diced
• 1 medium carrot, diced
• 1 stalk of celery, diced
• 2 garlic cloves, minced
• 1 small hot chili pepper (optional)
• 1 bay leaf
• 14 oz can crushed tomatoes (or tomato puree)
• 3 tbsp olive oil
• Salt and pepper to taste
• Water or vegetable broth (as needed)
• Rustic bread (optional, for serving)

METHOD:

Soaking beans:

The night before, soak the dried beans in plenty of cold water and let them stand for at least 12 hours. In the morning, drain and rinse them.

Cooking the beans:

In a large pot, add the drained beans and cover with cold water.

Add a bay leaf and bring to a boil. Cook the beans for about 1 hour or until tender.

Drain them and keep them aside (you can save some of the cooking water).

Preparing the pork rinds (or bacon/sausage):

If you use pork rinds, clean them well, blanch them in boiling water for about 10 minutes, then drain and cut them into strips.

If you use bacon or sausage, cut them into small pieces.

Sauté:

In a saucepan, heat a drizzle of extra-virgin olive oil and add the chopped onion, diced carrot and celery, along with the crushed garlic cloves.

Sauté over low heat until the vegetables are well wilted.

Add the pork rinds and tomato:

Add the pork rinds (or bacon/sausage) and let them season for a few minutes.

Then add the peeled tomatoes (or passata) and chili, if desired. Cook over low heat for about 10 minutes, stirring occasionally.

Bean union:

Add the cooked beans to the casserole and stir well. If the mixture is too thick, you can add some of the beans’ cooking water or vegetable broth.

Continue to cook over low heat for about 30 minutes so that the flavors blend well.

Adjust the flavor:

Adjust the salt and pepper to your taste. The fagiolata should turn out flavorful, with a creamy texture.

Serving:

Serve the fagiolata piping hot, accompanied by slices of toasted homemade bread. If you like, you can add a drizzle of raw oil and a sprinkle of chili pepper.

Tips:
You can add spicy Calabrian sausage to make the dish even richer and more typical.
Calabrian fagiolata improves the next day, so you can prepare it in advance to enjoy it even tastier.