• Soak your dry beans for three hours, cover with plenty of water.
• Two hours later, preheat your oven to 325 degrees.
• After the three hours are up, drain the beans, put them in a pot with a tight-fitting lid, cover with fresh water by one inch.
• Put the pot on the stove and bring to a boil.
• Skim the beans, smash two of the garlic cloves, toss them in the pot with the cheese rinds and 1 Tbsp salt.
• Stir, cover, and put in the oven for an hour and a half.
• Remove from the oven — be careful of the steam when removing the lid.
• Taste several beans from all over the pot and make sure they are done. If not tender, put them back. Test beans every 15 minutes until perfect.
• Put in 1/4 cup olive oil, put the lid back on, and set aside.
• Crumble the cornbread into small bites and spread it out on a baking sheet.
• Toast in the oven until golden brown. Set aside.
• Lastly, cook the rabe. Roughly chop the other two cloves of garlic, put them in a cold pan, and add some olive oil.
• Put the pan over medium-high heat. As the garlic begins to toast, add the rabe.
• Season with salt and sauté for 3-4 minutes, until tender.

To plate: Put the beans down and top with a drizzle of olive oil. Sprinkle a few cornbread crumbs over the beans and top with all the rabe. Add a few more crumbs to the top and serve with your favorite hot sauce.