Best Jota Bean And Sauerkraut Soup Recipes

JOTA (BEAN AND SAUERKRAUT SOUP)

Jota (Bean and Sauerkraut Soup) image

This is a very old recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love good, hearty foods that have history often born of necessity and availability. Make a big pot; it is even better the next day.

Provided by Nonna Birdi

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h29m

Yield 6

Number Of Ingredients 13

Ingredients

10 ounces dried cranberry beans
½ pound pork shoulder, trimmed and cubed
3 quarts water
1 clove garlic, minced
4 bay leaves
fine sea salt to taste
6 tablespoons extra-virgin olive oil, divided
1 tablespoon all-purpose flour
1 small onion, coarsely chopped
3 tablespoons cornmeal
3 ounces thick-cut bacon, diced
10 ounces sauerkraut, drained
½ cup chopped fresh parsley

Steps:

Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 36.2 g, Cholesterol 20 mg, Fat 18.5 g, Fiber 13.4 g, Protein 17.8 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 1.4 g

JOTA: SAUERKRAUT, BEAN AND PORK SOUP

Jota: Sauerkraut, Bean and Pork Soup image

Mario Batali's recipe for a hearty, warming Northern Italian soup, pronounced "hota". You can use any good chicken stock with good results, but Recipe #471225 will give the best. Other beans, such as pinto or borlotti, can also be used. This recipe is from a 2001 Food Network show and is no longer available on their web site. Use pancetta or bacon in place of speck, if unavailable. Prep time is for soaking the beans.

Provided by zeldaz51

Categories < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.
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.
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.
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.