Name: Jota (Bean and Sauerkraut Soup) recipe
Ingredients: 10 ounces dried cranberry beans;½ pound pork shoulder, trimmed and cubed;3 quarts water;1 clove garlic, minced;4 bay leaves;fine sea salt to taste;6 tablespoons extra-virgin olive oil, divided;1 tablespoon all-purpose flour;1 small onion, coarsely chopped;3 tablespoons cornmeal;3 ounces thick-cut bacon, diced;10 ounces sauerkraut, drained;½ cup chopped fresh parsley

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Ingredients

10 ounces dried cranberry beans ½ pound pork shoulder, trimmed and cubed 3 quarts water 1 clove garlic, minced 4 bay leaves fine sea salt to taste 6 tablespoons extra-virgin olive oil, divided 1 tablespoon all-purpose flour 1 small onion, coarsely chopped 3 tablespoons cornmeal 3 ounces thick-cut bacon, diced 10 ounces sauerkraut, drained ½ cup chopped fresh parsley

Nutrition Info

378.2 calories carbohydrate: 36.2 g cholesterol: 20 mg fat: 18.5 g fiber: 13.4 g protein: 17.8 g saturatedFat: 3.5 g servingSize: - sodium: 502.7 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

Place the cranberry beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight.
Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
Heat 3 tablespoons olive oil over medium-high heat. Add onion, cook and stir until softened, about 5 minutes. Add cornmeal, cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon, cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.

Recipe Yield

6 cups

Recipe Note

This is a very old recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love good, hearty foods that have history often born of necessity and availability. Make a big pot;it is even better the next day.

Alternatives to this recipe

Jota (Bean and Sauerkraut Soup)