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Cranberry Beans potatoes celery onion garlic bay leaves flour sauerkraut salt pepper olive oil cumin
Viewed: 34 - Published at: 9 years agoIngredients
- 4 ounces dried cranberry beans
- 4 potatoes, cubed into 1 inch pieces
- 1 stalk celery, diced
- 1 large onion, chopped
- 2 garlic cloves
- 2 bay leaves
- 3 ounces prosciutto, fat trimmed and reserved
- 1 tablespoon all-purpose flour
- 8 ounces sauerkraut, drained
- salt (to taste)
- pepper (to taste)
- 2 tablespoons olive oil
- 1 pinch cumin
Method
- Soak beans overnight in 4 cups of water. Rinse and drain.
- Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
- In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
- Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
- Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
- Serve warm not boiling hot.
