Recipe - La Jota Triestina (Bean And Sauerkraut Soup)

2 cup Dried cranberry beans;
soaked overnight
4 qt Water
2 md Potatoes; peeled and cubed
One fourth cup Olive oil
One fourth pound Bacon; minced
1 pound Sauerkraut; drained and
rinsed

FOR THE PESTATA
2 tablespoon Olive oil
One half small Onion; minced
6 Fresh sage leaves; minced
2 tablespoon Chopped fresh parsley
2 Cloves garlic; minced
One fourth pound 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 23 minutes on medium heat, until lightly
golden. Add the sauerkraut and cook for an additional 23 minutes. Add 1
One half 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, 34 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.
Recipe By : Trattoria Cooking by Biba Caggiano ISBN 0025202529

Posted to MCRecipe Digest V1 #320

Date: Wed, 27 Nov 1996 23:59:15 GMT

From: scottmiller@juno.com (Scott F Miller)

NOTES : Recipe can be doubled; it's so tasty that it's good idea to make a
lot of it.