La Jota Triestina (Bean And Sauerkraut Soup)

Recipe Ingredients

2 cups	320g / 11oz	Dried cranberry beans - soaked overnight
4		Water
2		Potatoes - peeled and cubed (medium)
1/4 cup	59ml	Olive oil
1/4 lb	113g / 4oz	Bacon - diced
1 lb	454g / 16oz	Sauerkraut - drained and rinsed
		For the pestata
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - minced (small)
6		Fresh sage leaves - minced
2 tablespoons	30ml	Chopped fresh parsley
2		Garlic - minced
1/4 lb	113g / 4oz	Salt pork - finely chopped

Recipe Instructions

1. Soak the beans overnight in a generous amount of water; drain and rinse the beans in cold water before adding them to a pot with the potatoes and water. Bring to a boil, cover and reduce the heat to low. Cook for one hour, or until the beans are soft; stir occasionally. The potatoes will be overcooked, and that's OK.

2. Heat the olive oil in a medium saucepan, then add the bacon and cook for 2-3 minutes on medium heat, until lightly golden. Add the sauerkraut and cook for an additional 2-3 minutes. Add 1 1/2 cups of the water used to cook the beans and stew the sauerkraut over low heat, covered for about 30 minutes; sitr often.

3. PESTATA: Heat the 2 Tablespoons olive oil and add the remaining ingredients, and cook, stirring a few times, until the mixture is lightly golden, 3-4 minutes.

4. Add the sauerkraut and the pestata to the beans and cook over medium heat for 10 minutes. Season lightly with salt and pepper. More water can be added if the soup is too thick.

Source:
Trattoria Cooking by Biba Caggiano ISBN 0-02-520252-9

Rating

Average rating:

4 (3 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.