INGREDIENTS:
 | 200 grams
(approx. 7 ounces) of dry cannellini (white beans) |
|
500 grams (approx. 17.6 ounces) peeled plum tomatoes |
|
100 grams (approx. 3.5 ounces) of pork rinds |
|
4 tablespoons of extra virgin olive oil
2 garlic cloves |
|
sage |
|
salt and pepper. |
|
PREPARATION:
| Pre-soak the
beans for about 12 hours. Drain them and cook them in salted water over low
heat, making sure the skins don't break. Take them from a heat just before
they are completely cooked. In an cast iron plan, place the oil, the pig
rinds, cut into thin strips. Let it cook for about a half hour, occasionally
adding a little water. Then add some slightly crushed garlic and the sage. Let
the garlic brown slightly and add the pureed tomatoes. Let it cook for 10
minutes. Add the beans, drained of water, but still warm. Stir lightly. Add
salt and a generous amount of black pepper. Cook for about 15 minutes and
serve. |
|