Fagioli con Le Cotiche

Borlotti Beans with Pork Rind

1 lb. fresh pork rinds
1 cup borlotti beans, soaked overnight
1 tbs. lard, chopped
1 tbs. butter
2 tbs. olive oil
2 celery stalks
2 small onions
2 small carrots
2 cloves garlic
1 pinch pepper
1 cup beef broth
1/4 cup peeled tomatoes

Place the pork rinds, one onion (cut into large pieces), and the cloves of garlic in a large pot. Cover with cold water, bring to a low simmer, and cook for 2 hours or till the pork rinds are tender. Boil the beans in lightly salted cold water for one hour or till tender.

Prepare a soffritto in a casserole with lard, butter, oil and the finely chopped onions, celery and carrots and cook over medium heat. Add a pinch of freshly ground pepper. Let cook till tender but not brown, add the drained beans and pork rinds cut into 2-in. long strips. Add the peeled tomatoes and broth and cook for half an hour. Serve piping hot.