Trieste jota with beans and sauerkraut

Ingredients

For 1 serving

• Cooked borlotti beans150 g
• Sauerkraut120 g
• Potatoes120 g
• Speck25 g
• Garlic1 clove
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Bay leavesto taste
• Caraway seeds1 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Warm the vegetable stock. Dice the speck, crush the garlic clove, peel the potatoes and cut them into 1.5 cm dice. Rinse the sauerkraut under cold water and squeeze it out to remove some of its sourness; rinse and drain the borlotti beans.
2. Heat the olive oil in a pan over medium heat and fry the speck with the garlic for 3 minutes, until the speck is golden.
3. Add the potatoes, sauerkraut, bay leaf, caraway seeds and hot stock; bring to the boil and cook for 30 minutes over low heat with the lid ajar, until the potatoes are very tender.
4. Add the beans and cook for 10 more minutes. Remove the garlic and bay leaf.
5. Mash some of the potatoes against the side of the pan with a fork to thicken, then taste and add salt only if needed, as the speck and sauerkraut are salty. Serve with a grind of black pepper.