Beans and Pork rinds

Place the dried borlotti beans in a bowl, cover them with plenty of water and add a teaspoon Of baking sodaLet them soak overnight: they should be rehydrated and noticeably bulkier. Drain them from the soaking water before cooking.

Cook the pork rinds Pork pieces separately until tender. Drain, let cool enough to handle, and cut into even strips. The right consistency is soft, but still firm enough to hold together when combined with the beans.

Transfer the soaked beans to a pot and cover them with cold water. Bring slowly to a boil over medium heat, avoiding a simmer that could break the beans. Continue cooking for about two hours, stirring regularly and checking to ensure the beans remain covered by the liquid.

Finely chop the cloves of garlic and parsley. When the beans are about halfway through cooking, add the chopped mixture to the pot and stir gently. The garlic and parsley aroma should be distributed throughout the liquid without overpowering it, while the boil should remain low and even.

Add the halfway through cooking pork rinds already boiled and cut into strips. Mix carefully to incorporate them without crushing the beans and continue cooking until the legumes are tender. The liquid will begin to thicken, while the pork rinds they will release some of their gelatinous consistency.

Check the cooking process toward the end, ensuring the beans are tender and the stock has reached a suitable consistency for serving. Then, season with salt and pepper, stir, and let the flavors simmer for a few more minutes. Remove from the heat when the seasoning is evenly distributed and the flavors are well-balanced.

Evaluate the density of the preparation based on the intended use: keep it more brothy to serve it as a soup, more concentrated to use it as a pan sauce or side dish. Let some of the liquid evaporate with brief, controlled cooking, or save more of the stock if you prefer a thinner consistency.

For a richer version, add to the pork rinds already boiled one battuto Of lardo and a glass of tomato sauce. Add this mixture to the beans halfway through cooking and continue until the sauce is well blended and thick. In this variation, monitor the consistency during cooking to ensure a uniform consistency.