👨‍🍳 作り方

1. 1

   Cook the soaked beans in fresh water until tender, about 1-1.5 hours. Drain and set aside, reserving some of the cooking liquid.

   💡 プロのコツ: Soaking beans overnight reduces cooking time and improves digestibility.
2. 2

   In a large pot or Dutch oven, heat the pork fat or oil over medium heat. Add the chopped onion and diced carrot and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Building a flavor base with aromatics is key to a rich stew.
3. 3

   Add the minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic.
4. 4

   Add the chopped sauerkraut, diced potatoes, cooked beans, sliced sausage, and bay leaf to the pot. Pour in the water or broth, ensuring everything is submerged.

   💡 プロのコツ: Using a combination of water and reserved bean liquid can add extra flavor.
5. 5

   Bring the stew to a boil, then reduce the heat, cover, and simmer for at least 1 hour, or until the potatoes are tender and the flavors have melded. Stir occasionally.

   💡 プロのコツ: Simmering allows the ingredients to soften and the flavors to develop.
6. 6

   If the stew is too thick, add a little more water or bean liquid. Season generously with salt, pepper, and marjoram if using.

   💡 プロのコツ: Taste and adjust seasoning towards the end of cooking.
7. 7

   Serve hot, ideally with a dollop of sour cream or a slice of crusty bread.

   💡 プロのコツ: Jota often tastes even better the next day.