Instructions

Soak the dried red beans in warm water for at least six hours, then boil them over a low flame in abundant water for around two hours together with the small salami, lard, and pancetta.  Brown the onion in a little olive oil, add the rice (calculate two handfuls per person), stir and toast the rice for a couple of minutes, add the wine (white is OK too if you prefer it to red), and let it evaporate.  Little by little add water from the pot where you've boiled the beans.  Then add the beans and the salami which you should have already crumbled with a fork. After around 15 minutes, when the rice is still al dente (slightly underdone), turn off the heat and add the lard and pancetta which you should have previously diced into small cubes. Wait a few minutes to stir in the grated parmesan and serve shortly afterwards.