Jota

🧂 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving