INGREDIENTS

INSTRUCTIONS

Soak the beans overnight in a generous amount of water; drain and
rinse the beans in cold water before adding them to a pot with the
potatoes and water. Bring to a boil, cover and reduce the heat to  low.
Cook for one hour, or until the beans are soft;stir  occasionally. The
potatoes will be overcooked, and that's OK. 2. Heat  the olive oil in a
medium saucepan, then add the bacon and cook for  2-3 minutes on medium
heat, until lightly golden. Add the sauerkraut  and cook for an
additional 2-3 minutes. Add 1 1/2 cups of the water  used to cook the
beans and stew the sauerkraut over low heat, covered  for about 30
minutes; sitr often. 3. PESTATA: Heat the 2 Tablespoons  olive oil and
add the remaining ingredients, and cook, stirring a few  times, untile
the mixture is lightly golden, 3-4 minutes. 4. Add the  sauerkraut and
the pestata to the beans and cook over medium heat for  10 minutes.
Season lightly with salt and pepper. More water can be  added if the
soup is too thick. Recipe By  : Trattoria Cooking by Biba Caggiano ISBN
0-02-520252-9  Posted to MC-Recipe Digest V1 #320  Date: Wed, 27 Nov
1996 23:59:15 GMT  From: scottmiller@juno.com (Scott F Miller)  NOTES :
Recipe can be doubled; it's so tasty  that it's good idea to  make a
lot of it.

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