La Jota Triestina (Bean And Sauerkraut Soup) Recipe

• 2 c. dry cranberry beans, soaked overnight
• 4 quart water
• 2 med potatoes, peeled and cubed
• 1/4 c. extra virgin olive oil
• 1/4 lb bacon, diced
• 1 lb sauerkraut, liquid removed and rinsed for the pestata
• 2 Tbsp. extra virgin olive oil
• 1/2 sm onion, chopped
• 6 x fresh sage leaves, chopped
• 2 Tbsp. minced fresh parsley
• 2 x cloves garlic, chopped
• 1/4 lb salt pork, finely minced

Directions