In times of lean that is when food was scarce, this dish was served as a main dish accompanied by polenta, but from my uncles in the country this practice remains today, and when the glass are fogged from the cold and the wood stove still releases heat and flavor, the dishes will be paid this marriage between legume and rind ....
For quantity of beans and pork rind unfortunately I have not remembered to write it down because I know that the eye but all was for 4 people and served as a side dish.
BEANS STEWED BORLOTTI
- Red beans (already soaked dried or fresh)
- 50 grams of fat in single slice
- 250 gr ripe tomatoes peeled
- 2 cloves
- 1 bay leaf
- pork rind boiled but still have to be cooked at all (to taste)
- salt, pepper
In a set of terracotta vegetables 'oil and chopped lard, melt it until the pieces are crispy.
Now add the beans, chopped tomatoes, squares to the rind, bay leaf and cloves (if you bother to remain in the pot with the risk of chewing can be beat in a mortar and pestle), add salt and pepper then cook over low heat with lid (hence the title "stews").
They should be served very hot.
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