Fagioli con le Cotiche (Sammarinese Pork Rind and Bean Stew)

Ingredients

• 14 oz (400g) dried cannellini beans, soaked overnight
• 10 oz (280g) fresh pork rind
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 14 oz (400g) canned crushed tomatoes
• 1 bay leaf
• 1 sprig rosemary
• Salt and black pepper to taste

Before you cook

• Soak the beans in plenty of water overnight, then drain.
• Chop the onion, garlic, carrot and celery.

Steps

1. Scrape any remaining bristles off the pork rind.
2. Pass the rind briefly over a flame to singe off any hair.
3. Bring a pot of water to a boil and add the pork rind.
4. Boil the rind for 20 minutes, then drain and let it cool.
5. Cut the cooled rind into thin strips.
6. Put the soaked beans in a pot and cover with fresh water.
7. Bring to a boil, then reduce the heat and simmer for 1 hour, until nearly tender.
8. Drain the beans and set them aside.
9. Heat the olive oil in a large pot over medium heat.
10. Add the onion, garlic, carrot and celery and cook until softened, about 8 minutes.
11. Add the pork rind strips and cook for 2 minutes.
12. Stir in the crushed tomatoes, bay leaf and rosemary.
13. Add the cooked beans and enough water to just cover everything.
14. Season with salt and pepper.
15. Cover and simmer on low heat for 45 minutes, stirring occasionally, until thick and hearty.
16. Remove the bay leaf and rosemary sprig.
17. Let the stew rest for 10 minutes before serving.