Jota

'''Jota, a sturdy bean soup with sauerkraut from Trieste.  With this soup you will get through winter! La Jota, piatto tipico triestino,''' tastes the next day even better.

21/4 cups or 14-16 oz. wine sauerkraut 1 cup or 8 oz. soaked beans (borlotti) 21/4 cups or 14 oz Potatoes 1 lb (smoked) pork ribs, you could also use pancetta or other smoked pork meat clove of garlic bay leaf 1 / 2 tsp. cumin olive oil salt

Cook the soaked (overnight) beans with the bay leaf in boiling water.

Meanwhile cook in another pan the peeled and diced potatoes.

Heat a little extra virgin olive oil in a separate pan, add a clove of garlic, sauerkraut with bay leaf, cumin and salt, then add water until everything is covered and then submit the smoked pork on top and gently cook everything.

If the sauerkraut is cooked add the cooked beans and potatoes and cook for another few minutes. If the soup is too thick add a little water to the desired thickness.

If you prefer a more creamy result, you can pass the soup through a mesh sieve or a strainer.

Source: http:// www.saporedamore.com