Jota (Bean and Sauerkraut Soup)

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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.