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.