Entree: Italy – Friuli-Venezia Giulia – Jota (Hearty northeastern Italian stew of beans, sauerkraut, potatoes and smoked pork)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 1 1/2 cups (300 g) dried borlotti or cannellini beans, soaked overnight and drained
- 1 smoked pork hock, about 1 lb (450 g)
- 6 oz (170 g) pancetta or speck, diced
- 6 oz (170 g) smoked sausage (salsiccia) optional, sliced
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 3 cups (450 g) sauerkraut, well drained and rinsed if very salty
- 2 medium potatoes, peeled and diced, about 12 oz (350 g) total
- 6 cups (1.4 L) beef or vegetable stock (or more as needed)
- 1/4 cup (60 ml) dry white wine (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, to serve

Instructions

1. Drain soaked beans. In a large heavy pot, heat olive oil over medium heat and sauté diced pancetta or speck until fat renders and pieces are lightly browned. Add chopped onion and garlic and cook until softened.
2. Add smoked pork hock and dried beans to the pot. Pour in stock and white wine (if using). Add bay leaf. Bring to a gentle boil, then reduce heat and simmer, partially covered, until beans are nearly tender, about 1 to 1 1/4 hours (longer if beans were not fully soaked).
3. Add sauerkraut and diced potatoes to the pot. Continue simmering until potatoes and beans are fully tender and flavors meld, about 30–40 minutes. If using smoked sausage, add slices in the last 15 minutes to heat through.
4. Remove the pork hock, shred any meat from the bone, discard bone and tough skin, then return shredded meat to the pot. Adjust seasoning with salt and pepper.
5. Serve hot with a drizzle of olive oil and chopped parsley. Accompany with crusty bread for a traditional meal.