Jota triestina
Instructions
Soak beans for 12 hours.
Drain and fry them with oil and garlic; Add the Diced Bacon, potatoes cut into cubes and salt.
Sauté for a few minutes.
Add water and boil everything for 90 minutes.
Separately boil the Sauerkraut, caraway (kümmel) and Laurel, covered with water which must dry out during cooking.
Make a mixture of oil and flour (dark), then sauerkraut.
Combine everything and spend half of the beans to the vegetable mill.
Mix and boil for another 30 minutes.
The jota must be thick and should be left to rest.
The next day is even more good.
