👨‍🍳 作り方

1. 1

   Soak the dried beans in plenty of cold water overnight. Drain and rinse them.

   💡 プロのコツ: Soaking helps beans cook more evenly and reduces cooking time.
2. 2

   Pre-boil the pork rind in water for about 15 minutes. Drain, let cool slightly, and cut into thin strips.

   💡 プロのコツ: This step helps to tenderize the pork rind.
3. 3

   In a pot, simmer the pork rind strips with the quartered onion and a celery stalk in water to cover until tender but still slightly firm (about 45-60 minutes). Drain and set aside.

   💡 プロのコツ: Do not overcook the pork rind at this stage.
4. 4

   In a separate large pot, simmer the soaked beans in fresh water with a garlic clove and a sprig of parsley until tender (about 1.5-2 hours). Drain, reserving some of the cooking liquid.

   💡 プロのコツ: The beans should be tender but not mushy.
5. 5

   In a large skillet or pot, heat the lard or olive oil over medium heat. Add the finely chopped onion, carrots, and chopped celery. Sauté until softened, about 8-10 minutes.

6. 6

   Add the finely chopped garlic and sauté for another minute until fragrant.

7. 7

   Stir in the puréed or crushed tomatoes and cook for about 15-20 minutes, allowing the sauce to reduce slightly.

8. 8

   Add the cooked beans, the simmered pork rind strips, and about 1-2 cups of the reserved bean cooking liquid (or water) to the tomato sauce. Stir well.

9. 9

   Season with salt and pepper to taste. Bring to a simmer, then cover and cook for at least another 30 minutes, or until the flavors have melded and the stew has thickened.

   💡 プロのコツ: Low and slow cooking is key for developing flavor.
10. 10

    Serve hot, garnished with fresh chopped parsley. It is often served with crusty bread.

    💡 プロのコツ: This dish is even better the next day.