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Pork Rind and Beans


600 g of pork rind 

500 g of beans 

100 g of freshly grated Pecorino 

30 g of chopped parsley 

125 ml of extra virgin olive oil 

100 g of peeled tomatoes 

6 garlic cloves, minced 

Pepper to taste 

Chili pepper to taste 

(or 1 hot red pepper) 


Wash and clean the pork rind. Cut six equal squares. Sprinkle with pecorino, parsley, salt and pepper. Roll up each square to make a bundle and tie with twine. Soak the beans overnight. In a large pot of water, cook over low heat the pork rind bundles and the beans. While cooking, remove the fat and other impurities with a spoon, from time to time. In a separate saucepan, heat the olive oil and brown the garlic, the parsley and the hot pepper. Add the peeled tomatoes and cook about 15 minutes. When the pork rind bundles and beans are cooked, season with the sauce. Cook over low heat for an additional 20 minutes. Serve as a one dish meal. 

Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.