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Jota
Bean Stew
1 ½ cups dried or canned lima beans - organic
Generous ½ lb potatoes
10oz/300 G bacon
1 ½ cups sauerkraut (Fermented White Cabbage)
2 bay leaves
2 oz. extra-virgin olive oil
1 head of garlic
2Tbsp. Flour
Sea salt and fresh pepper
Soak the beans in water overnight. Then drain and place in a saucepan with the potatoes. Dice and add the bacon. Add water to cover, and bring to a boil. When cooked, pass half the potatoes and beans through a sieve and return to the pan. Cook the sauerkraut in a little water with the bay leaf for a few minutes, shaking the saucepan occasionally.
Peel and chop the garlic coarsely. Heat the oil, brown the garlic and then remove. Mix the flour into the hot oil, and cook gently for 2-3 minutes, stirring. Add the sauerkraut and cook gently for about 5 minutes. Transfer to the saucepan containing the beans potatoes, and bacon. Add the remaining oil. Cook for another 30 minutes, adding more water if necessary. Season with salt and pepper, and serve hot.
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