Beans with Pork Rinds (Fagioli con le Cotiche)

To prepare beans with pork rinds, start by soaking the borlotti beans for 24 hours (or at least 12 hours) 1. Peel and trim the carrot, cut it in half 2. Then cut the celery stalk in half 3.

Clean the onion, take half of it 4. Drain the borlotti beans and place them in a pot covered with cold water 5 6. Add the aromatics and bring everything to a boil for 2 hours with the lid on at medium-low heat, skimming occasionally during cooking if necessary. The beans should be cooked but not falling apart.

Take the pork skin, and with the blade of a sharp knife, scrape against the grain to remove any remaining bristles. If necessary, trim the unattractive and tougher parts of the skin, then cut it into rectangles 7, and then into squares of more or less the same size for even cooking 8. Boil the pork skin in boiling water for about 20 minutes 9.

After the time has passed, drain the pork skin 11. Finely chop half an onion 11, the carrot, and the celery. Clean a clove of garlic, remove the core, and then cut it in half 12.

Crush it 13 to make it into a paste. Set it aside to add later. In a non-stick pot, if possible, pour in plenty of oil and heat it slightly, then add the soffritto of celery, carrot, and onion 14. Stir, then flavor with ham rind (optional) to give the preparation more taste 15.

Add the fresh chili pepper, cut in half 16. If you prefer, you can remove the seeds, otherwise, leave them. You can also add the garlic paste at this point. Once you have allowed it to flavor for 5-10 minutes, remove the ham rind 17 and add the pre-boiled pork rinds 18.

Salt, and let it flavor for about 3-4 minutes, stirring often because the pork rind tends to stick easily to the bottom and sides of the pot 19. You can then deglaze with white wine 20, allowing the alcohol to evaporate for a moment. Meanwhile, blend the tomatoes 21.

Pour the tomato sauce into the pot and stir 22, adjust the salt, bring to a boil and cook for about 20 minutes over moderate heat, with the lid on 23. When the sauce becomes creamier, you can add the previously cooked borlotti beans 24, cooking for just a few minutes to allow the flavors to meld without the beans falling apart.

Adjust the salt again if necessary 25, stir 27, and serve the beans with pork rinds with a drizzle of oil and some croutons 27!