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Peel the pigskin, remove the fat and pass a flame over it, if it is necessary. Boil the pigskin and throw away the water. Boil the beans that you have soaked the night before and leave them in their cooking water.Prepare a mirepoix with fat and lean ham, garlic, onion, celery, carrot, persley. Fry it in some olive oil with a little of chili.As the herbs get browned, add the pigskin and let it get seasoning. Add some little ripe tomatoes, peeled and cut into pieces, or some bottle tomatoe, or a little tomatoe purée diluted in tepid water. As the sauce is condensed, add the beans along with the cooking water. Put salt and pepper. Go on with cooking it for half an hour. Serve them hot.
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