Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	446.11 Kcal (1868 kJ)
Calories from fat	263.36 Kcal
		% Daily Value*
Total Fat	29.26g	45%
Cholesterol	92.53mg	31%
Sodium	649.64mg	27%
Potassium	614.62mg	13%
Total Carbs	11.15g	4%
Sugars	11.57g	46%
Dietary Fiber	1.43g	6%
Protein	27.49g	55%
Vitamin C	9.1mg	15%
Iron	2.6mg	14%
Calcium	39.9mg	4%

Amount Per 100 g
Calories	188.03 Kcal (787 kJ)
Calories from fat	111 Kcal
		% Daily Value*
Total Fat	12.33g	45%
Cholesterol	39mg	31%
Sodium	273.82mg	27%
Potassium	259.06mg	13%
Total Carbs	4.7g	4%
Sugars	4.88g	46%
Dietary Fiber	0.6g	6%
Protein	11.59g	55%
Vitamin C	3.8mg	15%
Iron	1.1mg	14%
Calcium	16.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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