The portal of the Rome Chamber of Commerce for agritourism and the local area
Soak the beans overnight, then place them in a pot, preferably earhenware, and cover with water. Boil them and keep them warm in the cooking water.
After blanching the rinds, brown them with oil, garlic, salt and peperoncino. Add the tomatoes and cook for 30 minutes. Drain the beans and add them to the sauce, and cook for another 15 minutes. If the sauce is too dense, dilute it with some of the cooking water.