Jota: Sauerkraut, Bean And Pork Soup Recipe

Name: Jota: Sauerkraut, Bean And Pork Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces dried kidney beans; 3 tablespoons extra-virgin olive oil; 1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes; salt and pepper; 1/4 lb slice speck, finely diced; 3 large sage leaves, finely chopped; 2 tablespoons fresh Italian parsley, finely chopped; 4 garlic cloves, peeled and minced; 1 quart mario's brown chicken stock or 1 quart other good chicken stock; 8 ounces sauerkraut, rinsed and drained; 1/3 cup polenta flour

Servings: persons

10 ounces dried kidney beans
3 tablespoons extra-virgin olive oil
1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes
salt and pepper
1/4 lb slice speck, finely diced
3 large sage leaves, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart mario's brown chicken stock or 1 quart other good chicken stock
8 ounces sauerkraut, rinsed and drained
1/3 cup polenta flour

1
Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
2
In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
3
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
4
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces dried kidney beans, 3 tablespoons extra-virgin olive oil, 1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes, salt and pepper, and more.

Yes, Jota: Sauerkraut, Bean And Pork Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jota: Sauerkraut, Bean And Pork Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions