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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Molise
II
Description
A robust Molisan pork-and-bean soup built on dried borlotti beans slow-cooked with cotiche (pork rind) until the rinds dissolve into a gelatinous, collagen-rich broth. Soffritto of lard, onion and chilli forms the base; beans are soaked overnight and added raw to absorb the pork fat as they cook. Finished with a drizzle of local Molise olive oil.
III
The Thread
—Black bean and pork offcuts cooked low until rind collagen enriches the broth — same structure, different beans and cuts → Feijoada Brazilian
—Slow confit of beans with pork fat and aromatic base; both rely on collagen from pork cuts to body the broth French
—Pork and white bean potage from Galicia using similar slow-cook, lard soffritto technique Spanish
IV
Flavour Context
Earthy, porky, mildly spiced with chilli; broth is unctuous and thick, beans are buttery and intact — peasant food elevated by patience
Pillars V — VII
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