Fagioli con le Cotiche

Method

1. Soak the dried borlotti beans in cold water for at least 6 hours, preferably overnight.
2. Drain and rinse the soaked beans. Place them in a large pot, cover with plenty of fresh water, and bring to a boil. Reduce heat, cover, and simmer for about 2 hours, skimming any foam that rises to the surface.
3. After about 1 hour of cooking, add 4 garlic cloves and a sprig of sage to the beans. Continue cooking until the beans are tender.
4. Meanwhile, bring a separate pot of salted water to a boil. Add the whole pork rind (cotiche) and cook for about 1 hour over a gentle simmer. Do not cut it yet.
5. In a separate pan, heat a generous drizzle of olive oil. Finely chop carrot, celery, and onion and sauté over medium heat for 10–15 minutes until golden and soft.
6. Add a little tomato (passata or crushed) and a pinch of salt to the soffritto. Reduce the heat to low and cook for about 30 minutes, stirring occasionally. If the sauce becomes too thick, loosen it with some of the bean cooking water.
7. Once the pork rind is cooked, remove it from the water, let it cool slightly, and cut it into small pieces. Add the pieces to the sauce and continue cooking.
8. When the beans are done, remove the garlic cloves and sage from the pot. Add the beans to the sauce along with a little salt and pepper. Stir gently and cook over medium heat for another 10 minutes to let the flavours meld.
9. Serve hot, traditionally in small bowls or on small plates.