Sauerkraut And Bean Soup - {Jota}

Recipe Ingredients

10 oz	284g	Dried kidney beans
3 tablespoons	45ml	Extra-virgin olive oil
1 1/2 lbs	681g / 24oz	Pork shoulder - fat trimmed,
		And cut into 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Speck - finely diced
3 lbs	1362g / 48oz	Sage leaves - finely chopped (large)
2 tablespoons	30ml	Finely-chopped fresh Italian parsley
4		Garlic clove - peeled, minced
1		Brown Chicken Stock - (see recipe)
8 oz	227g	Sauerkraut - rinsed, drained
1/3 cup	20g / 0.7oz	Polenta flour

Recipe Instructions

Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.

In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.

Drain the beans and add them to the casserole with the Brown Chicken Stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.

Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

This recipe yields 6 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D29) - from the TV FOOD NETWORK

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