Jota (Bean And Sauerkraut Soup) - cooking recipe

Ingredients

10 ounces dried cranberry beans
1/2 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
1/2 cup chopped fresh parsley

Preparation

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.