Traditional Jota
Tradicionalno jelo · Slovenian
A hearty and rustic bean and sauerkraut stew, a staple in Slovenian cuisine, often enriched with smoked pork and served with a side of bread.
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Sastojci
- Sauerkraut1 kg
- Dried beans (e.g., Borlotti or Cannellini)250 g
- Potatoes500 g
- Smoked pork (e.g., ham hock or bacon)300 g
- Onion1 large
- Garlic3 cloves
- Carrot1 medium
- Parsley1 bunch
- Bay leaf2
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Soak the dried beans overnight. Drain and rinse.
- 2
In a large pot, combine the soaked beans, smoked pork, bay leaves, and enough water to cover. Bring to a boil, then simmer until the beans are tender, about 1-1.5 hours. Remove the pork and set aside.
- 3
While the beans are cooking, rinse the sauerkraut under cold water to remove excess brine, then drain well. Chop the onion, garlic, and carrot.
- 4
Add the chopped onion, garlic, carrot, and sauerkraut to the pot with the beans. Peel and dice the potatoes and add them to the pot.
- 5
Continue to simmer until the potatoes are tender, about 20-30 minutes. Shred or dice the cooked smoked pork and return it to the stew.
- 6
Season with salt and black pepper to taste. Simmer for another 10 minutes to allow flavors to meld.
- 7
Chop fresh parsley for garnish. Serve hot.
