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Ингредиенты
- 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
Инструкции
- 1. Soak the beans overnight in a generous amount of water; drain and rinse the beans in cool water before adding them to a pot with the potatoes and water.
- Bring to a boil, cover and reduce the heat to low. Cook for one hour, or possibly till the beans are soft; stir occasionally. The potatoes will be overcooked, and which's OK.
- 2. Heat the extra virgin olive oil in a medium saucepan, then add in the bacon and cook for 2-3 min on medium heat, till lightly golden brown. Add in the sauerkraut and cook for an additional 2-3 min. Add in 1 1/2 c. of the water used to cook the beans and stew the sauerkraut over low heat, covered for about 30 min; sitr often.
- 3. PESTATA: Heat the 2 Tbsp. extra virgin olive oil and add in the remaining ingredients, and cook, stirring a few times, till the mix is lightly golden brown, 3-4 min.
- 4. Add in the sauerkraut and the pestata to the beans and cook over medium heat for 10 min. Season lightly with salt and pepper. More water can be added if the soup is too thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 256 | 55% |
| Total Fat 28.65g | 36% |
| Saturated Fat 7.88g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 720mg | 30% |
| Potassium 966mg | 28% |
| Total Carbs 39.41g | 11% |
| Dietary Fiber 14.7g | 49% |
| Sugars 1.5g | 1% |
| Protein 15.02g | 24% |
