Pork & Beans

Published Oct. 18, 2009 at 5:03 p.m.
As I say in the most recent newsletter, we are still nominally in Autumn, but Winter is paying an early visit to much of Italy, especially the south, where they've had snow in the mountains, coupled with heavy rains and howling winds. Nor are things much better in some sections of the north. Given the climate, beans seem a natural, and here are a few ideas:

• Fasuleda: This is an Emilian relative of the Pimontese fagiolata. And like its Piemontese cousin, it will be quite nice over polenta, or, if you want something non-Italian, a bed of rice.
• Panissa Vercellese: A peasant dish made with rice and beans, which is quite rich and can work well as a one-course meal.
• Cotenne e Fagioli: People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Pork and beans are an old standby, and as you might guess, you can also use pork skins.
• Braciole di Maiale Coi Fagioli: a Piemontese recipe for pork chops and beans. It will do an excellent job of contrasting winter's chill (especially if served with polenta), and is something you may find yourself making often.
• Fagiuoli all'Uccelletto: Beans with a light tomato sauce are one of the most classic Tuscan dishes, and are a common accompaniment to braised dishes or stews in the winter months. Served with Italian link sausages they also make a perfect winter main course. In short, they're comfort food.

Pork & Beans originally appeared on About.com Italian Food on Sunday, October 18th, 2009 at 17:03:51.

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