But I digress...
The ingredients? Garbanzo Beans, Pork, and Black Pepper.
It's difficult to place the exact origin of Pork and Beans, as its timeline of introduction to diet ranges from around 6500 B.C. to 7000 B.C. It is found throughout Europe in many variations. Today, I present to you one of my favorites, a rather Scandinavian influenced Northern Italian dish called,
"Jota." - Friulian bean and sauerkraut soup.
Sauerkraut originated in China circa 200 B.C. It was used to supplement the diets of workers who built The Great Wall and who subsisted mainly on rice. It was also originally made with rice wine. The introduction of sauerkraut to Europe is accredited to Genghis Kahn when he used it to nourish his troops on his raids into Eastern Europe during the 13th century.
The play of flavours in this dish are amazing. Warm and comforting while at the same time lively and rhythmic.
1 Lb. Barlotti Beans dried, rinsed soaked and drained
1 Lb. Pork Shoulder, cubed
1 small Onion, minced
3 cloves Garlic, minced
2 cups Italian Parsley, chopped
Sage Leaves to taste, about 3 or 4
1 T. Olive Oil
1 T. flour
1 T. Butter
2-3 Tbsps. course Polenta (Corn Grits)
4 oz. Pancetta, sliced 1/4 " strips
2 cups quality Sauerkraut (I highly recommend Pickled Planet)
Sea Salt, to taste
Fresh Ground Pepper, to taste
Place beans and pork in a large saucepan with 2 quarts of cold water and bring to a boil. Reduce heat and simmer, skimming any foam until beans are just tender, about an hour. Add water if necessary during this to keep the beans immersed. Cover and set aside.
In a small skillet, heat olive oil and butter. Add flour, stirring for a few seconds. Add onion, garlic, parsley and sage and cook until beginning to soften. Add polenta and combine for a couple of minutes. Stir mixture into beans.
Return pan to heat and cook pancetta until just beginning to crisp. Add to beans.
Stir sauerkraut into beans and return to heat. Season with sea salt and pepper and simmer 30 minutes or until beans are tender.
I recommend a good Alsace with this. Specifically, Domaine du Barmés Buecher Muscat Ottonel 2004. This wine is intensely floral (jasmine, honeysuckle) in the nose with a good mineral mouth and a complex finish of sweet and dry. A very contemplative wine that plays beautifully with this dish of similarly contrasting character.
This soup makes for a lovely 1st course for 12 in an unconventional feast, in honour of the real 1st Thanksgiving. Or serves 6 generously as a main course anytime you want a delicious soup that will not bore you.