First, leave the dried beans to soak overnight. The next day, rinse them, transfer them to a pot, cover them with plenty of cold water, add 2 bay leaves and boil them for about 80 minutes.

Meanwhile, prepare the other ingredients for the recipe: finely chop the onion, celery and carrot, then cut the ham and lard into small strips.

Heat the oil in a saucepan, add a peeled garlic clove and chopped vegetables; let fry for about 5 minutes, then add the strips of ham and lard and cook for two more minutes. Take the beans with a slotted spoon and add them to the sauté. Add a ladle of their cooking water. Keep the rest of the cooking water because you will need it later. Pour the tomato puree inside the pan, salt in moderation, pepper and cook for 20 minutes on a moderate flame.

Take two ladles from the mixture and pour them into a container, then blend them with an immersion blender and set aside the cream.

Add the pasta directly to the pan, cover with the cooking water from the beans and cook the pasta stirring occasionally, always over moderate heat.

When the pasta is ‘al dente’, add the previously blended mixture and the chopped rosemary, then turn off the heat, cover with the lid and leave to rest for 3 minutes. One last sprinkling of black pepper and your pasta and beans are ready to be served!