Beans with Pork Rinds

Method

1. Boil the pork rinds in water for about 3 hours, changing the water 2-3 times. Drain and set aside.
2. In a large pan, heat a little olive oil over medium heat. Add the onion (cut in half), a pinch of salt and pepper, and the guanciale (with the tough skin removed). Cook until the guanciale renders and the onion softens.
3. Add the carrot, cut into small pieces, the pre-cooked beans, and a sprig of rosemary. Stir.
4. Add a ladle of vegetable broth and cook for 10 minutes, until the liquid has mostly evaporated.
5. Add a splash of white wine and let it evaporate.
6. Add all the beans (if not already all added) and the rosemary sprig. Then add another ladle of broth, 4 pieces of raw pork rind (not the boiled ones), and a pinch of salt. Stir.
7. Reduce the heat to low and cook for another 10 minutes, until the beans are tender and the rinds are soft.
8. Serve hot, with extra pepper if desired.