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Jota

Name: Jota
Prep time: PT25 minutes (plus overnight soaking for beans)
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes (plus overnight soaking)
Yield: 8
Cuisine: Slovenia
Ingredients: 300 g Dried beans (e.g., borlotti, kidney, or cannellini beans. Soaked overnight.); 400 g Sauerkraut (Rinsed if you prefer a milder flavor, but traditional is often unrinsed for tang.); 400 g Potatoes (Waxy varieties like Yukon Gold work well. Peeled and cut into 1-inch cubes.); 400 g Smoked pork ribs or smoked pork belly (Cut into bite-sized pieces.); 2 Bay leaves; 4 cloves Garlic (Minced.); 1 tsp Cumin seeds (Toasted and ground, or use ground cumin.); 2 tbsp All-purpose flour; 2 tbsp Lard or vegetable oil (For making the roux.); 1.5 L Water or broth (Approximately, for simmering.); to taste Salt and freshly ground black pepper

A hearty and comforting Slovenian stew, Jota is a classic Alpine dish featuring tender beans, tangy sauerkraut, soft potatoes, and savory smoked pork. Perfect for a cold day.

準備時間25 minutes (plus overnight soaking for beans)

調理時間2 hours 30 minutes

合計時間2 hours 55 minutes (plus overnight soaking)

分量8

難易度Easy

2件の編集· Feb 8

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👨‍🍳 作り方

1
Drain the soaked beans. Place the drained beans and the smoked pork pieces in a large pot. Cover with about 1 liter of water or broth. Bring to a boil, then reduce heat, cover, and simmer gently for about 1.5 hours, or until the beans are almost tender and the pork is cooked through. Skim off any foam that rises to the surface during the initial boiling.
⏱️ 1 hour 30 minutes
2
Add the sauerkraut (drained if you rinsed it), cubed potatoes, and bay leaves to the pot. Add more water or broth if needed to ensure everything is mostly submerged. Bring back to a simmer, cover, and cook for another 30 minutes, or until the potatoes are tender.
⏱️ 30 minutes
3
While the stew simmers, prepare the roux. In a small skillet, heat the lard or oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Stir in the flour and cumin. Cook, stirring constantly, for 2-3 minutes until the mixture is lightly golden and smells nutty. This is your flavor base.
⏱️ 10 minutes
4
Stir the prepared roux into the simmering stew. Mix well to combine. Continue to simmer, uncovered, for another 15-20 minutes, stirring occasionally, until the stew has thickened to your desired consistency. It should be hearty and thick, not soupy. Season generously with salt and freshly ground black pepper to taste. Remove the bay leaves before serving.
⏱️ 20 minutes
5
Let the Jota rest for at least 10-15 minutes off the heat before serving. This allows the flavors to meld and the stew to thicken further. Serve hot.
⏱️ 15 minutes

調理履歴を記録する

💡 プロのコツ

✓Jota is famously even better the next day, as the flavors deepen and meld. Reheat gently on the stovetop.
✓The desired consistency is thick and hearty, almost like a stew rather than a soup. Adjust simmering time uncovered to achieve this.
✓While a Slovenian classic, Jota is also popular in the Friuli-Venezia Giulia region of Italy, particularly around Trieste.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a different texture and flavor, try adding diced turnips along with or instead of potatoes.
Some recipes use fresh cabbage, finely shredded, added in the last hour of cooking, instead of sauerkraut for a milder, sweeter stew.