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Beans stewed with pork rinds are a hearty central Italian family tradition. This high protein mediterranean dish is a rustic carnivore-meets-legume comfort food for cold winter days.
Soak the cannellini beans in plenty of cold water overnight, then drain and rinse thoroughly before starting to cook.
In a large heavy pot over medium heat, add extra virgin olive oil; sauté finely chopped onion, carrot, celery, and garlic for 7 minutes until vegetables are soft but not browned.
Add the pork rind (left in large pieces), bay leaf, and rosemary. Sauté for 2 minutes, letting the pork release fragrance and slightly render some fat.
Stir in soaked beans, crushed tomatoes, salt, and pepper. Pour in enough cold water to cover ingredients by 1 inch. Bring to a gentle simmer over medium-high heat.
As soon as the stew begins bubbling, lower the heat to the barest simmer, cover partially, and cook for about 2.5–3 hours. Stir every 30 minutes, skimming surface as needed and adding water if beans are no longer covered.
Once beans are completely tender and pork rinds have softened and nearly melted, season to taste. Discard bay leaf. Remove pork skin, slice it into bite-size strips, and return to the stew before serving hot.
