Is a very famous dish in Perugia and Umbria but not only... Its image is strictly linked to the peasant world. Is a dish for connoisseurs with a strong stomach.

Ingredients (for 4 people)
400g dried beans
80g pork rinds
300g puréed tomato
1 onion
1 rib of celery
white wine
extra-virgin olive oil
salt
pepper

Preparation method
Chop meats.
Marinate beans for about 12 hours and then stew them in a saucepan. Pass on fire, scrape and rinse the pork rinds for well cleaning them. After cut into strips and stew them. Trite onion and celery, fry in oil and add the pork rinds. Leave them to season adding a little bit of wine. When the wine is completely evaporated, add tomato, salt and pepper until to make the sauce. Now, pour beans and mix up to the complete cooking.

Note – Currently beans with pork rinds are served as first course, even if rather substantial, whereas once it was considered as unique course.