Ingredients

• 300 g dry beans
• 300 g sour sauerkraut
• 100 g pork
• 100 g smoked bacon
• 60 g lard
• a small onion, peeled
• garlic
• parsley
• sage
• White flour
• yellow flour
• olive oil
• salt

For the recipe of zota soup, put the beans to soak in warm water the night before. The following morning drain the vegetables and boil them in abundant unsalted water, with the diced pork and cook for about an hour. In a small pan heat two tablespoons of oil, then pour a spoonful of white flour, let it toast for a few seconds then add it to the beans.

Chop a clove of garlic together with three leaves of sage, the onion and a sprig of parsley. With the blade of a knife heated over the flame, pound the bacon. In the frying pan already used pour the aromatic mince and the lard, saute well then add two spoonfuls of cornmeal to the mixture and add to the beans.

Cut the pancetta into cubes and brown it in a spoonful of oil, add the sauerkraut and let them season for a few minutes, then add them to the bean soup, just before the end of cooking. Taste, season with salt and serve the "jota" in a bowl.