Jota (Slovenian and Croatian Bean & Sauerkraut Stew)

Hearty stew made from sauerkraut, beans, potatoes, and smoked pork.

Ingredients (Serves 4–6)

• 300 g sauerkraut or sour turnip, rinsed

• 200 g dried beans (or 2 cans, drained)

• 3–4 medium potatoes, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 150 g smoked pork ribs, bacon, or sausage

• 2 tbsp vegetable oil

• 1 tsp paprika

• 1–1.2 L water or broth

• Salt and black pepper, to taste

• Bay leaf (optional)

Preparation

1. Soak beans (if using dried):

   • Soak overnight in cold water. Drain before cooking.

2. Sauté aromatics:

   • Heat oil in a large pot.

   • Sauté onion and garlic until softened.

   • Add smoked meat and lightly brown.

3. Add vegetables and beans:

   • Stir in potatoes, sauerkraut, and soaked or canned beans.

   • Sprinkle paprika and add bay leaf.

4. Simmer:

   • Pour in water or broth.

   • Bring to a boil, then reduce heat and simmer 45–60 minutes until beans and potatoes are tender.

5. Season and serve:

   • Adjust salt and pepper.

   • Serve hot, optionally garnished with fresh parsley.

Cooking Tips

• Cook slowly to allow flavors to meld; Jota tastes even better the next day.

• Smoked meat adds depth—don’t skip it if you want the authentic flavor.

Serving Suggestions

• Serve with crusty bread to soak up the rich broth.

• Pair with pickled vegetables or a light salad for contrast.