Bean soup with cracklings
500 g pig skin
500 g beans soaked overnight
1 smoked ham on the bone
1 sprig of fresh rosemary
1 tbsp. l lard, cut from ham and cut into pieces
1 clove garlic, minced
½ onion, chopped rings
2 tbsp chopped parsley
1 kg canned peeled tomatoes
Salt, black pepper
If necessary, scorch pig skin over a fire to remove stubble. Bring a pot of water to a boil. Put the pig skin in a pan and, when the water boils again, reduce the heat and cook for 2 minutes. Drain, hold the pig skin under cold water, dry. Cut the pig skin into squares with sides of 2.3 cm. Fill the pan with fresh water and bring to a boil. Throw pig skin into boiling water with a pinch of salt and cook for an hour and a half.
In the meantime, dry the beans soaked overnight and put them in a pan along with smoked ham and rosemary. Top with boiling water, bring to a boil, reduce heat and cook beans until soft. Drain the water from the cracklings, pour cold water. Drain the beans, put aside the pulp cut from the ham.
Put ham, garlic, onions, basil and parsley in a pan or high frying pan and brown them over moderate heat. Stew a little, add tomatoes, salt and pepper, bring to a boil, reduce heat and simmer for 20 minutes. Add the greaves, beans, and pulp from the ham and simmer another 10 minutes until cooked.
500 g pig skin
500 g beans soaked overnight
1 smoked ham on the bone
1 sprig of fresh rosemary
1 tbsp. l lard, cut from ham and cut into pieces
1 clove garlic, minced
½ onion, chopped rings
2 tbsp chopped parsley
1 kg canned peeled tomatoes
Salt, black pepper
If necessary, scorch pig skin over a fire to remove stubble. Bring a pot of water to a boil. Put the pig skin in a pan and, when the water boils again, reduce the heat and cook for 2 minutes. Drain, hold the pig skin under cold water, dry. Cut the pig skin into squares with sides of 2.3 cm. Fill the pan with fresh water and bring to a boil. Throw pig skin into boiling water with a pinch of salt and cook for an hour and a half.
In the meantime, dry the beans soaked overnight and put them in a pan along with smoked ham and rosemary. Top with boiling water, bring to a boil, reduce heat and cook beans until soft. Drain the water from the cracklings, pour cold water. Drain the beans, put aside the pulp cut from the ham.
Put ham, garlic, onions, basil and parsley in a pan or high frying pan and brown them over moderate heat. Stew a little, add tomatoes, salt and pepper, bring to a boil, reduce heat and simmer for 20 minutes. Add the greaves, beans, and pulp from the ham and simmer another 10 minutes until cooked.
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