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. |
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