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Recipe by Emporion
Beans with pork rinds are a tasty and hearty first course from Tuscan tradition. The pork rinds from ham are slow-cooked together with the beans and give the dish a unique and unmistakable flavor. Ideal for cold winter days, this dish is perfect to enjoy with a slice of fresh Tuscan bread.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Boil the pork rinds in hot water until they become tender
Step 2 of 6: In the meantime, prepare a sauté with the olive oil and onion
Step 3 of 6: Pour the boiled pork rinds into the sauté
Step 4 of 6: Add 3 ladles of tomato purée, celery and carrots cut into pieces
Step 5 of 6: Season with salt and cook until you obtain a thick sauce
Step 6 of 6: Add the beans, which you will have previously boiled in salted water, and let everything flavor for another 10 minutes
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per serving175 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 617 kJ148 kcal | 353 kJ84 kcal |
| Fat | 0.75 g | 0.43 g |
| of which saturated fatty acids | 0.12 g | 0.07 g |
| Carbohydrates | 23.52 g | 13.44 g |
| of which sugars | 3.92 g | 2.24 g |
| Fibre | 11.36 g | 6.49 g |
| Protein | 7.3 g | 4.17 g |
| Salt | 0.3 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
