The Beans with Pork Rind are usually considered the quintessential fatty dish, but if you cook them my way, you can indulge without sacrificing taste or feeling guilty. Start by having your trusted butcher remove as much fat as possible from the rinds. I obviously do it myself, but I’m always available for anyone who asks for this service at the butcher’s. Another very important thing is to cook them raw, without added fats and without browning them, and even this way I can assure you they will be delicious. So, as much as possible, you will have a delicate dish, and you can eat a bit more without burdening your digestion. Since the cold is starting to set in, why not prepare them right away?
Here are some links to delicious recipes, ideal for this time of year:
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7 oz pork rind
- 14 oz canned tomato pulp
- 8.5 oz canned borlotti beans
- 1 medium onion
Tools
- 1 Pot
- 1 Knife
- 1 Cutting board
How to prepare Beans with Pork Rind
Cut the rind, already cleaned by your trusted butcher, in half and plunge it into boiling water.
Cook it for 20 minutes, counting from the moment the water returns to a boil. Once cooked, drain it, and cut each piece in half again.
Cut it into strips about 1/2 inch thick, and place them in a saucepan along with the chopped onion.
Immediately add the tomato without browning, also add the rinsing water of the can, adjust the salt, and cook over medium heat, covering three-quarters with a lid for about thirty minutes.
After this time, add the beans, salt if necessary, and let cook until the sauce thickens well. Keep covered with the lid, always leaving a gap for steam to escape.
Serve your Beans with Pork Rind just after a few minutes, so you can enjoy their flavor without getting burned.
Tips and Storage
Beans with Pork Rind can be stored in the refrigerator for 2 or 3 days, preferably in a glass container with an airtight seal.
You can also prepare and freeze them, so when you want to eat them again, you just need to thaw them (always in the refrigerator) and reheat them.
If you don’t have any issues, you can add as much chili as you like, because even a bit spicy, they’re really delicious.
