Put in a pot fresh shelled beans (if dried soak them in water for about
12 hours), pork's bacon rinds, pieces of tomatoes, water, oil, crushed
garlic cloves, sage and salt. Cover the pot and cook them slowly until
when beans become tender and the sauce thick.
This is a hard course to digest; it was prepared in winter after having
killed the pork.
Text Tebaldo Lorini
Translated by Gianna Toni