Jota – sauerkraut and bean stew

4
2 hours

Ingredients

  • 300g of borlotti beans, (dried)
  • 1.5l water
  • 10g of rock salt
  • 4 bay leaves
  • 100g of pancetta
  • 3 potatoes
  • 2 tbsp of olive oil
  • 1 garlic clove
  • 2 tbsp of flour
  • 450g of sauerkraut
  • 1 tsp cumin seeds
  • black pepper

Method

1
Soak the beans overnight in plenty of cold water
2
The next day, drain the beans and place them in a large saucepan with the water, salt, bay leaves and pancetta. Cover, bring to the boil and simmer for 1 ½ hours
3
Peel and cut the potatoes into large dice. Add them to the beans and continue to cook for another 15 minutes. Check that the beans and potatoes are tender
4
Meanwhile, heat the oil gently in a frying pan. Add the whole clove of garlic to the oil and then the sifted flour. Stir with a whisk for a couple of minutes until the flour begins to turn golden. Remove the garlic and then set aside
5
In a separate frying pan, cook the sauerkraut and cumin seeds gently for about ten minutes
6
Remove about a quarter of the beans and potatoes from the water and blitz in a blender until smooth. Add the mixture back into the saucepan and stir until combined with the water to thicken
7
Add the sauerkraut and the flour mixture to the saucepan and continue to cook gently for about ten minutes. Check seasoning and add salt if necessary
8
Remove the pancetta and chop it into small pieces, if needed
9
Serve in bowls topped with the pancetta and plenty of black pepper