Preparation:

Let beans soak overnight. Next morning wash them properly and cook in water together with 3 bay leaves and 100 g bacon. In a pan, fry garlic until golden-brown, add 100 g diced bacon, rinsed sauerkraut and stir in a tablespoon flour to thicken the gravy. Season with cumin, salt and pepper and finish cooking adding a bit of water. After one hour mix in potatoes and let them cook with the beans.
Fry lightly lard and onion in olive oil until golden-brown. Once beans and potatoes are ready, sift half of the mixture and pour it back into the broth. Add the sauerkraut and let cook on a very low heat for two hours.

Pair with:

it is difficult to find a suitable wine, but it is traditionally served with Terrano red wine.