Rustic Italian Pork and Beans
A traditional Italian dish known as 'padellaccia', featuring pork and beans cooked over an open fire.
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- •Thymea few sprigs
- •Marjorama few sprigs
- •1 Onionjuicy
- •Borlotti beanssoaked overnight
- •Salta few pinches
- •Extra virgin olive oilgenerous drizzle
- •Pork rib sectionintensely fatty
- •Pork windpipefinely minced
- •Pork sweetbreads
- •Pork bellyrough pieces
- •Pork neckrough pieces
- •Lardsolid chunks
- •Tuscan breadsliced half an inch thick
- •Pork jowlsfresh, sliced paper thin
- •Garlicfor rubbing
- •Red winefull-bodied, Sagrantino preferred
- •Black pepperto taste
- 1
Prepare the aromatics: thyme, marjoram, and onion.
2 min
- 2
Add borlotti beans to a pot with soaking water, salt, half the aromatics, and olive oil. Cook until tender.
2h 0m
- 3
Cut pork rib section, windpipe, sweetbreads, belly, neck, and lard into small pieces.
10 min
- 4
Heat a carbon steel pan and add pork fat and olive oil. Render the fat.
5 min
- 5
Add minced onion to the pan and caramelize.
5 min
- 6
Add the meat to the pan and brown it.
10 min
- 7
Add remaining aromatics, cover, and cook.
10 min
- 8
Deglaze with red wine and add beans with some cooking water. Reduce the liquid.
10 min
- 9
Season with salt and pepper.
1 min
- 10
Serve with bruschetta topped with pork jowls and garlic.
5 min
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