Entree: Slovenia – Southern Culinary Region – Jota (Hearty Istrian-style soup-stew of beans, sauerkraut, potatoes and smoked pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 8 oz (225 g) dried white or borlotti beans, soaked overnight and drained
- 14 oz (400 g) sauerkraut, rinsed and coarsely chopped
- 1 lb (454 g) potatoes, peeled and diced
- 1 lb (454 g) smoked pork ribs
- 4 oz (115 g) smoked bacon, diced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves (approx. 1 g)
- 6 cups (1.5 L) water or light beef/vegetable stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Drain the soaked beans. In a large pot, cover the beans with 4 cups (1.0 L) water, bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until beans are nearly tender. Skim foam as needed.
2. Meanwhile heat the lard or oil in a heavy pan over medium heat. Add the diced bacon and smoked pork ribs; brown briefly to render fat and develop color, about 5 minutes. Remove ribs and bacon and set aside.
3. In the same pan add the chopped onion and cook in the rendered fat until translucent, about 6–8 minutes. Add garlic and caraway seeds and cook 1 minute until fragrant.
4. Transfer the onion mixture to the beans pot. Add the sauerkraut, browned pork ribs and bacon, diced potatoes, bay leaves, and remaining 2 cups (480 ml) water or stock. Stir, bring to a gentle boil, then lower to a simmer.
5. Simmer uncovered for 30–45 minutes, stirring occasionally, until potatoes are tender and flavors are melded and the stew has thickened. Add additional water if too thick.
6. Remove the ribs; strip meat from the bones, chop it and return meat to the pot. Discard bones and bay leaves. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with chopped parsley. Serve hot with coarse bread.