Sardinian Bean and Pork Stew (Sardinia)

Soups

Ingredients

Dried Fava, windsor, lima or butter beans - 1 1/2 pounds

Olive oil - 1/2 cup

Spare ribs, in one piece - 3/4 pound

Small Italian pork sausages - 1 pound

Lean bacon, in one piece - 1/2 pound

Savoy cabbage, shredded - 1/2 head

Fennel with leaves, chopped - 2-3 bulbs

Onions, thinly sliced - 2

Ripe tomatoes, peeled and chopped - 2 large

Salt and pepper

Slices of fried bread

Grated parmesan cheese

Soak the beans overnight if possible, or for at least 12 hours.

Heat the oil in a large pan or heatproof casserole, and  fry the pork and sausages. When the pork is well browned, add the drained beans and enough hot water to cover generously. Add the bacon and the prepared vegetables. Check seasoning, adding salt and pepper to taste, and continue cooking slowly for about 2 hours. Add a little more water from time to time if necessary, but never too much as the sauce should be thick.

When the meat is tender, almost to the point of being overcooked by usual standards, first take out the pork and divide it into ribs. Then lift out the bacon and cut it into small pieces. Return both to the pan and reheat.

Serve the stew very hot, accompanied by slices of crisply fried bread and plenty of grated parmesan cheese.

Serves 6