Fasuleda is 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.

See Also

About beans and other recipes for them

Ingredients

• 10 ounces (250 g) dried beans
  
• An onion, sliced
  
• 6 ounces (150 g) fresh mild sausage, stripped of its casing and crumbled
  
• 6 pork chops, cut in half
  
• 2 small pieces fresh pork rind (order this from your butcher or check an oriental market)
  
• 3 tablespoons olive oil
  
• 1/2 cup dry white wine
  
• A ladle of tomato sauce
  
• Salt & freshly ground pepper

• Prep Time: 30 minutes
• Cook Time: 90 minutes

• Total Time: 120 minutes
• Yield: 6 servings Fasuleda

Preparation

Soak the beans overnight in abundant water.

The next day, boil them in enough water to cover by several inches, adding a little salt when they're almost done, because adding it too soon will toughen the skins.

In the meantime, heat the oil and sauté the sliced onion, together with the crumbled sausages, pork chops, and pieces of pork rind. When they've browned lightly add the white wine and continue cooking until it is absorbed.

Then add the tomato; by this point the beans should be rather al dente. Remove them from the pot with a slotted spoon and add them to the meat mixture. Season to taste, and continue cooking over a low flame until the beans are done, stirring them about and adding a little of the hot bean broth should the fasuleda show signs of drying out. Serve it steaming hot.