Ingredients for 4 people

• 150 g of Garfagnana spelt PGI
• 200 g of "ancient red” Sorana beans PGI
• garlic, sage, onion, salt and granulated pepper
• a teaspoon of tomato sauce
• extra-virgin olive Oil Toscano PGI

Proceeding

Simmer the beans, (see recipe for "beans al fiasco”), but in salted water; mince more than half of them in the masher; return the purée to the pan removing the garlic and sage and adding some pork rind. Separately prepare a light stir-fry with a spoon of olive oil, some finely sliced onion and the tomato sauce dissolved in very little tepid water. Increase the heat adding some cooking stock and let it thicken for a moment; dish it all into the pan with the beans and stock. Bring back to a boil for further 15 minutes approx., until the stock tends to thicken. Remove the rind and add the spelt without soaking it first and cook for further 40 minutes. Before serving let it rest for a few minutes and season with a drizzle of olive oil and some ground pepper.