Jota Triestina

Name: Jota Triestina (Bean and sauerkraut soup)
Cuisine: Italian
Ingredients: 250 g dried cannellini beans, soaked in cold water overnight; 150 g speck, from the fat side, sliced and diced; 1 tbsp plain flour; 2 bay leaves; 6 tbsp olive oil; salt and pepper; 250 g sauerkraut (from a jar); 2 garlic cloves, crushed; salt and pepper; 1 litre chicken stock or vegetable stock (pages 250–1); 2 large potatoes, peeled and cubed; 250 g dried cannellini beans, soaked in cold water overnight; 1 litre chicken stock or vegetable stock (pages 250–1)

Bean and sauerkraut soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Jota is one of those cucina povera dishes developed in the country by hungry farmers with gourmet tastes, which has now been elevated to appear on posh restaurant menus. If you haven’t the time to soak and cook dried beans, use two 400g cans instead: simply drain, rinse and cook with the potatoes, etc., for 30 minutes.

Ingredients

250 g dried cannellini beans, soaked in cold water overnight
1 litre chicken stock or vegetable stock (pages 250–1)

Method

Drain the soaked dried beans, then put them into a pan with the stock. Bring to the boil, lower the heat and simmer for 1½ hours. Add the potatoes, half the garlic, and salt and pepper to taste, and cook for a further 30 minutes.

Meanwhile, put the sauerkraut into another pan, add water to cover with the bay leaves and cook for 20–30 minutes. Drain well and add to the beans and potatoes