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Beans with Pork Rinds
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Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
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Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
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Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Beans with Pork Rinds


200 grams (approx. 7 ounces) of dry cannellini (white beans)
500 grams (approx. 17.6 ounces) peeled plum tomatoes
100 grams (approx. 3.5 ounces) of pork rinds
4 tablespoons of extra virgin olive oil
2 garlic cloves
salt and pepper


Pre-soak the beans for about 12 hours. Drain them and cook them in salted water over low heat, making sure the skins don't break. Take them from a heat just before they are completely cooked. In an cast iron plan, place the oil, the pig rinds, cut into thin strips. Let it cook for about a half hour, occasionally adding a little water. Then add some slightly crushed garlic and the sage. Let the garlic brown slightly and add the pureed tomatoes. Let it cook for 10 minutes. Add the beans, drained of water, but still warm. Stir lightly. Add salt and a generous amount of black pepper. Cook for about 15 minutes and serve.

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