• 1/2 pound dried beans
• 1/2 pound sauerkraut, rinsed
• 4 small smoked pork chops
• 4 ounces pancetta
• 1/2 cup all-purpose flour
• 1/2 cup corn flour
• 1 onion, minced
• 1 bay leaf 1 potato, cubed
• salt and freshly ground black pepper
• extra-virgin olive oil

Soak the beans in cold water overnight; drain. In a large skillet cook the onion until it is translucent, about 10 minutes. Add the beans and bay leaf, pour enough water to cover the ingredients, about 8 cups, cover and bring to a boil. Simmer until the beans are tender, about 1 hour. Once cooked, pass half of the beans through a food mill until they reach a smooth texture. Add the purée to the remaining beans, toss well and add the potato cubes. Cook until tender, about 15 to 20 minutes. In another skillet, sauté the pancetta until it exudes all its fat, about 7 minutes. Stir in the sauerkraut with the pork chops, and cook for about 1 hour. Add this mixture to the beans, stir well. Season with salt and pepper, and cook for another 20 minutes. Serve warm. Serves 4

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