Traditional Istarska Jota

Sastojci

• Sauerkraut1 kg
• Dried beans (e.g., borlotti or cannellini)300 g
• Smoked pork belly or ribs300 g
• Onion1 large
• Garlic3 cloves
• Carrot1 medium
• Parsley root1 small
• Tomato paste2 tbsp
• Bay leaf2
• Saltto taste
• Black pepperto taste
• Waterenough to cover

Koraci

1. 1

   Soak the dried beans overnight in plenty of water.

2. 2

   Drain and rinse the beans. Place them in a large pot with fresh water and the smoked pork. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender.

3. 3

   While beans are cooking, rinse the sauerkraut thoroughly to remove excess brine and acidity. Chop it roughly if it's in large pieces.

4. 4

   Finely chop the onion, garlic, carrot, and parsley root.

5. 5

   In a separate pan, sauté the chopped vegetables in a little oil (if available, otherwise dry sauté) until softened. Stir in the tomato paste and cook for another minute.

6. 6

   Once the beans are tender, remove the smoked pork from the pot. When cool enough to handle, cut it into bite-sized pieces.

7. 7

   Add the rinsed sauerkraut, sautéed vegetables, bay leaves, and the cut smoked pork back into the pot with the beans and cooking liquid.

8. 8

   Add more water if needed to ensure everything is covered. Bring to a simmer and cook for at least another 1-2 hours, or until the sauerkraut is tender and flavors have melded. The longer it simmers, the better the flavor.

9. 9

   Season with salt and freshly ground black pepper to taste. Remove bay leaves before serving.

10. 10

    Serve hot in bowls, optionally with a dollop of sour cream or a drizzle of olive oil.