- 10 ounces dried cranberry beans
- 1/2 pound pork shoulder, trimmed and cubed
- 3 quarts water
- 1 clove garlic, minced
- 4 bay leaves
- fine sea salt to taste
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon all-purpose flour
- 1 small onion, coarsely chopped
- 3 tablespoons cornmeal
- 3 ounces thick-cut bacon, diced
- 10 ounces sauerkraut, drained
- 1/2 cup chopped fresh parsley
- Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
- Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
- Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.