INGREDIENTS
(for 4 persons)

• 600 grams of pig skins;
• 200 grams of dried beans;
• 150 grams of tomato sauce;
• 40 grams of ham grease;
• 1 onion;
• 1 garlic clove;
• extra-virgin olive oil;
• parsley;
• salt;
• pepper.

PREPARATION Wash the beans and leave them in soaking in water for a dozen of hours.   Passed this time, drain them and put them in a pot, cover them with renewed water and have them cook, at first to merry fire and, when have reached the boil, to moderate flame, keeping the pot covered.   Simultaneously clean and wash the pig skins carefully and have them boiled for about 2 hours in another pot. Then drain them, cut them and put them again to the fire with cold water and salt, taking them to satisfactory cooking.   In a frying pan of terracotta, you heat a little bit of oil, add an onion chopped and sauted, garlic, parsley and grease of ham. Leave it flavour for some instant, then add the tomato sauce, a glass of water, salt and pepper. Leave cook it for a quarter of hour and therefore you pour in the frying pan the beans boiled and drained and the pig skins with a little of theirs cooking water. Leave flavour for another half hour at moderate fire and serve.