Recipe: Pork Rinds and Tarbais Beans

1- In a large pot, melt your fat, then add onions, carrots and garlic. Sweat for 5 minutes, then add the tomato paste and drained beans, then add 5 liters of cold water and bring to a boil

2- Spread out your rinds, cut them with a knife, then season with salt and pepper and roll them like rolls 4 to 5 cm in diameter, tie them and cook them with your beans

3- During cooking (3 hours), remove any impurities that rise to the surface, then, 30 minutes after the end, salt and pepper with Espelette

4- Then test by inserting a knife into your rinds

5- Then, remove your rinds and slice them into thin strips, then place them in an oven-safe dish, add your beans with some garnish and a little juice, sprinkle with a good layer of breadcrumbs and into the oven on grill setting until well browned.
*You can replace these Tarbais with good certified Soissons beans.
The remaining soup will be served in the evening with a little tapioca or some pasta.
A hearty and convivial dish.