Fagioli al forno recipe

Ingredients

• 800 gm pork skin, excess fat trimmed (see note)
• ¼ cup coarsely chopped flat-leaf parsley
• 1 small red chilli, finely chopped
• 2 tsp rosemary leaves, coarsely chopped
• 8 garlic cloves, finely chopped
• 1 tbsp extra-virgin olive oil
• 1 onion, diced
• 200 gm piece of of mild flat pancetta, cut widthways into six thick pieces
• 350 gm dried lima beans, soaked overnight in cold water, drained
• 1 carrot, halved
• 1 celery stalk, halved
• 2 each fresh bay leaves, thyme sprigs, rosemary sprigs
• 400 gm canned tomatoes, crushed
• 400 gm tomato passata
• 500 ml (2 cups) chicken stock
• 6 slices crusty sourdough or white loaf, toasted, to serve (optional)