Fagioli freschi al pomodoro

• 2½ pounds (1.2 kg) fresh borlotti (cranberry) or other fresh shelling beans, shelled
• salt

Put the beans in a pot, cover generously with cold water, bring to a boil, and lower the heat. When the beans are about half done, season with salt and continue cooking until tender.

Meanwhile, chop together finely the prosciutto fat, onion, celery, and parsley leaves. Put in a pan together with the lard and sauté over medium heat for about 5 minutes, or until the onion and the fat are