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Neapolitan Beans and Pork Rind Stew (Fasule e Cotiche)

A hearty and authentic Neapolitan comfort food made with tender beans, pork rind, tomatoes, and aromatic herbs. Once a staple of the rural and working-class diet of Campania, this slow-cooked dish transforms humble ingredients into a rich and flavorful stew.
Portata One-Pot Meal
Cucina napoletana
Keyword Neapolitan beans and pork rind stew, fasule e cotiche, Italian bean stew, Campania cuisine, traditional Neapolitan recipe, pork rind and beans, rustic Italian food
Preparazione 15 minuti
Cottura 1 ora 55 minuti
Tempo totale 2 ore 10 minuti
Servings 6
Calories 420kcal

Ingredienti

  • 1 lb 450 g dried cannellini beans, soaked overnight
  • 10 oz 300 g pork rind (pork skin), cleaned and cut into strips
  • 2 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 14 oz 400 g canned peeled tomatoes, crushed
  • 4 cups 1 liter water or light broth
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped, for garnish

Istruzioni

  • Drain the soaked beans and rinse them thoroughly. Place them in a large pot, cover with fresh water, and simmer for about 45 minutes until partially tender.
  • Meanwhile, bring a separate pot of water to a boil and blanch the pork rind for 10 minutes. Drain and set aside.
  • Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for another minute.
  • Add the crushed tomatoes and bay leaf. Simmer for 10 minutes, stirring occasionally.
  • Add the partially cooked beans and the blanched pork rind to the tomato mixture. Pour in the water or broth and bring to a gentle simmer.
  • Cover and cook for about 60 minutes, stirring occasionally, until the beans are tender and the pork rind becomes soft and gelatinous.
  • Season with salt and black pepper to taste. Remove the bay leaf before serving.
  • Sprinkle with fresh parsley and serve hot with rustic bread.

Note

Traditional Neapolitan recipes often use cannellini beans, but borlotti beans are also common throughout Campania.
For a richer flavor, prepare the dish a day ahead. Like many Italian bean stews, it tastes even better the next day.
If salted pork rind is used, soak it in cold water for several hours and reduce the added salt accordingly.
Serve with toasted rustic bread and a drizzle of extra virgin olive oil.
Some Neapolitan families add a small piece of pork belly or pancetta during cooking for extra depth of flavor.
The stew should be thick rather than soupy. If necessary, mash a few beans against the side of the pot near the end of cooking to naturally thicken the sauce.