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Roman recipes

Beans and pork rind


600 g dry white beans
150 g pork rinds
50 g pork fat
1 clove of garlic
tomato purée
extra virgin olive oil
peperoncino (small Italian chili)

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.