Jota

Soak the black beans in cold water before cooking, allowing them to fully hydrate. After soaking, they should be plump and free of any hard surface particles. Drain them and use them with smoked meat or a ham bone, so the soup base can develop its flavor as it simmers.

Boil the soaked beans, potatoes and pork spare ribs Add smoked pork or ham bone to the same pot. Continue cooking until the beans are tender and the potatoes are easily pierced with a fork. The broth should be flavorful and simmering regularly, without overheating.

Remove half of the cooked beans and two or three potatoes, then puree them until smooth. The puree should be smooth and thick enough to give the soup its texture. Keep the remaining beans and potatoes whole, as they will give structure and distinctiveness to the dish.

Put the green cabbage acid in a pot, cover it with water and add salt, pepper and a bay leafBoil it until the liquid has completely evaporated. The sauerkraut will be ready when it is soft, dry and fragrant from thebay leaf, with no water residue at the bottom of the pan.

Crush it clove of garlic and let it flavor in the oil together with the flour. Cook the mixture until you get a soffritto Very dark, stirring carefully to prevent the flour from forming lumps or burning unevenly. A deep color indicates that the base is ready to thicken and flavor the soup.

Combine both the pureed and the whole parts in the pot with the legumes and potatoes, then add the cooked sauerkraut. Bring to a boil. the mixture Bring to a boil and stir to distribute the ingredients. The soup should be thick but still runny, with the beans, potatoes, and cabbage well combined.

When the soup boils, add the soffritto Add the flour and stir constantly. Stir it in evenly, so the flour dissolves without lumps and the color becomes more uniform. Continue stirring until the consistency is smooth and the aroma of the toasted garlic has blended with that of the sauerkraut and smoked meat.

Turn off the heat Let the soup rest for a few hours before serving. While you wait, the soup will settle, the flavors will become more harmonious, and the consistency will firm up. When serving, check that the base is creamy, with the ingredients still recognizable, and the flavors balanced between smoky, acidic, and savory.