Entree: Slovenia – National Cuisine – jota (sauerkraut and bean stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 1/2 cups (300 g) dried borlotti or cannellini beans
- 1 smoked pork hock, approx. 1.25 lb (570 g)
- 8 oz (225 g) smoked bacon, diced
- 3 cups (450 g) sauerkraut, drained and roughly chopped
- 2 medium potatoes, about 1 lb (450 g), peeled and diced
- 1 large onion (about 8 oz / 225 g), finely chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (15 g) sweet paprika (optional, for color)
- 2 tbsp (30 ml) lard or neutral oil
- 6 cups (1.4 L) water or light chicken/vegetable stock (more as needed)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Soak the dried beans in cold water overnight (cover by 2–3 inches). Drain and rinse before cooking.
2. In a large heavy pot, place the soaked beans and the smoked pork hock. Cover with 6 cups (1.4 L) water or stock, add 1 bay leaf and a pinch of salt, bring to a gentle boil, then reduce heat and simmer until beans begin to soften, about 45–60 minutes (add more water if necessary).
3. Meanwhile, heat 2 tbsp (30 ml) lard or oil in a skillet over medium heat. Add diced smoked bacon and cook until fat renders and pieces are browned, about 5–7 minutes. Add the chopped onion and sauté until translucent, 5–6 minutes. Stir in minced garlic, caraway seeds and paprika and cook 1 minute more to bloom the spices.
4. When the beans are approaching tenderness, remove the pork hock and set aside to cool slightly. Add the sautéed bacon-onion mixture to the pot along with the chopped sauerkraut and diced potatoes. Add the second bay leaf, adjust liquid so ingredients are just covered, and simmer gently until beans and potatoes are fully tender, about 20–30 minutes.
5. While the stew finishes, shred the pork hock meat off the bone and discard excess fat and bone. Return the shredded meat to the pot, stir to combine, and simmer 5–10 minutes to meld flavors. Taste and adjust seasoning with salt and pepper.
6. Remove bay leaves. Ladle into bowls, garnish with chopped fresh parsley, and serve hot with rustic bread or polenta.