Istarska Jota with Sausage and Smoked Ribs

Sastojci

• Sauerkraut1 kg
• Dried beans (e.g., borlotti or cannellini)300 g
• Smoked pork ribs400 g
• Istrian sausage (kobasica)200 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.

2. 2

   Drain and rinse beans. Place in a large pot with smoked pork ribs and enough water to cover. Bring to a boil, then simmer for 1.5 hours until beans and ribs are tender.

3. 3

   While beans cook, rinse and chop the sauerkraut.

4. 4

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

5. 5

   Slice the Istrian sausage into thick rounds.

6. 6

   In a separate pan, sauté the chopped vegetables until softened. Add tomato paste and cook for 1 minute.

7. 7

   Remove ribs from the pot. Cut meat from bones into bite-sized pieces.

8. 8

   Add the sauerkraut, sautéed vegetables, bay leaves, sausage slices, and the meat from the ribs back into the pot with the beans.

9. 9

   Add more water if needed. Bring to a simmer and cook for another 1-1.5 hours, until all ingredients are tender and flavors are well combined.

10. 10

    Season with salt and pepper to taste. Remove bay leaves.

11. 11

    Serve hot in bowls, garnished with fresh parsley if desired.