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La Jota Triestina (bean And Sauerkraut Soup)

Yield: 8 Servings

Ingredients and directions for this recipe

2 c Dried cranberry beans;
-soaked overnight
4 qt Water
2 md Potatoes; peeled and cubed
1/4 c Olive oil
1/4 lb Bacon; diced
1 lb Sauerkraut; drained and
-rinsed

FOR THE PESTATA
2 tb Olive oil
1/2 sm Onion; minced
6 Fresh sage leaves; minced
2 tb Chopped fresh parsley
2 Cloves garlic; minced
1/4 lb Salt pork; finely chopped

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, untile 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.

See also:
Previous recipe La Jolla Salad
Next recipe La Madeleine's Tomato Basil Soup

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Plantation Stew