Rina’s beans with ham boneGiuseppe Laurenzi
Boil the borlotti beans
Prepare a sauté with oil, carrot, celery and onion and add: the cooked and drained beans, the pork rinds cut into small pieces and all the pulp obtained from the ham bone.
Let it get flavoured and add a few spoonfuls of tomato sauce after cooking.
Use dried borlotti beans soaked in cold water from the previous evening.