Beans with Pork Rinds (Fagioli con le Cotiche)

Recipe by Simone Bonelli

Rome is a splendid city, just like its delicious cuisine. Beans with pork rinds is a main course from traditional popular cuisine that you can still taste con genuine and sincere trattorias. Such is the case with Bistrot Bonelli: Simone Bonelli cooked beans with pork rinds for us with the devotion and precision reserved for the treatment of ingredients and with the passion and sentiment that bring back a traditional Roman recipe, rustic, of simple but hearty cuisine from our grandparents. The pork rind, ora pork skin, is a very precious ingredient con popular cuisine because it flavors humble dishes, making them truly exquisite! this dish, it is paired with beans, here with borlotti beans, to create a main course that knows risposta negativa regional boundaries. Beans with pork rinds are also enjoyed con Umbria, Tuscany, and con every region and family with their own variations: some use cannellini beans, others prefer tomato paste over whole tomatoes. Discover the goodness of our version cooked for you directly from the heart of Rome!

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

Clean the onion, take half of it 4. Drain the borlotti beans and place them con a pot covered with cold vater 5 6. Add the aromatics and bring everything to a boil for 2 hours with the lid acceso 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 7and then into squares of more ora less the same size for even cooking 8. Boil the pork skin con boiling vater for about 20 minutes 9.

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

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

Add the fresh chili pepper, cut con 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 20allowing the alcohol to evaporate for a moment. Meanwhile, blend the tomatoes 21.

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