- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 2 Hours
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 lbs Dried Cannellini Beans
- to taste Extra Virgin Olive Oil
- to taste Parsley
- 1 clove Garlic
- to taste Salt
- 7 oz Lard (Pork or pork belly)
Preparation
Soak the beans for a few hours covered with water, drain them and cook them slowly in a pot with plenty of water and the pork belly.
After about 2 hours of cooking (extend if necessary, depending on the quality), add: cherry tomatoes, parsley, garlic, salt, extra virgin olive oil, and continue cooking for another ten minutes.
Once cooked, prepare the dishes with pieces of stale homemade bread, and pour the hot soup over it. If the bread is fresh, you can also dip it. Enjoy your meal. 🙂
Bean Soup with Pork Belly
Nowadays, the habit of making bean soup with pork belly has been lost because it is considered fatty, whereas it used to be widely consumed. Personally, I think rediscovering ancient flavors occasionally is beneficial, even though everything should be used in moderation. Also, come check out my social media pinterest instagram twitter facebook
