Jota
Soak the beans overnight in a bowl with water.
The next day, cut the Cotto Masè trimmings and the rind into small pieces.
Brown the white flour with a tablespoon of olive oil in a saucepan.
Peel the onion and garlic, wash the sage and parsley, then chop it all together and brown with 1 tablespoon of olive oil, then add the cornmeal.
Rinse the beans and boil them for 1 hour and 30 minutes in unsalted water.
Add the pieces of Cotto Masè cut into pieces, sauté with the yellow flour and then the white flour browned in the oil and cook for 30 minutes.
Dice the Cotto Masè rind, brown in a pan with the remaining oil, add the sauerkraut and cook for 2 minutes.
Then pour into the soup, stir, add salt and serve the hot jota.