Jota recipe

A thick Karst stew of sauerkraut, borlotti beans and potatoes cooked until they break down, bound with a garlic roux and flavoured with smoked pork.

14 hours and 10 minutesmedium11 ingredients

Ingredients

• 500 g sauerkraut
• 250 g dried borlotti beans
• 400 g potatoes
• 500 g smoked pork ribs
• 3 clove garlic
• 3 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp lard
• 1 tsp salt
• 1 pinch black pepper
• 2000 ml water

How to make Jota

1. Soak 250 g dried borlotti beans overnight (about 12 hours) in plenty of cold water.
2. Drain the beans, cover them with 1.5 l fresh water, add 1 bay leaf and simmer covered for about 1 h 30 until very soft.
3. Meanwhile, put 500 g sauerkraut (rinsed once if very sour) in another pot with 500 g smoked pork ribs, 2 bay leaves and 2000 ml water; simmer covered for 1 hour.
4. Add 400 g peeled, diced potatoes to the beans for the last 30 minutes, then crush part of the beans and potatoes against the side of the pot: jota must be thick.
5. Make the prežganje: melt 2 tbsp lard, stir in 2 tbsp flour and cook over medium-low heat for 3 to 4 minutes until light brown, add 3 minced garlic cloves for 30 seconds, then whisk in a ladle of the bean cooking liquid until smooth.
6. Tip the sauerkraut, ribs and their liquid into the beans, stir in the roux, season with salt and pepper and simmer gently for 30 minutes more, stirring so it does not catch.
7. Remove the bay leaves; jota is even better reheated the next day. Serve it hot in winter and cold in summer, with bread.

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