Slovenian Jota (Jota) — Sauerkraut, Bean, and Smoked Pork Stew

• 250 gdried borlotti beans
• 1.5 lcold water (for soaking the beans)
• 2 leafbay leaves
• 450 gsmoked pork ribs
• 300 gCarniolan sausage (or another lightly smoked Slovenian-style pork sausage)
• 600 gsauerkraut (fermented cabbage, drained but not rinsed unless extremely salty)
• 60 mlsauerkraut brine
• 500 gwaxy potatoes (peeled and cut into 2 cm cubes)
• 1yellow onion
• 4 clovegarlic
• 25 gpork lard
• 20 gall-purpose flour
• 1 tspcaraway seeds
• 1 tspblack peppercorns
• 4 gfine sea salt

Instructions

1. 1

   Put the dried beans in a large bowl with 1.5 l cold water and soak them for 8 to 12 hours. Drain the beans, rinse them well, and discard the soaking water so the finished stew tastes clean rather than muddy.

2. 2

   Transfer the soaked beans to a saucepan with 1.5 l fresh cold water and the bay leaves. Bring to a boil, then reduce to a gentle simmer and cook for 55 to 70 minutes, until the beans are tender but still intact.

3. 3

   While the beans cook, place the sauerkraut, smoked pork ribs, black peppercorns, caraway seeds, and 1.2 l cold water in a heavy stew pot. Bring to a simmer, cover partly, and cook for 45 minutes so the pork seasons the cabbage and the sauerkraut softens.

4. 4

   Add the cubed potatoes and whole Carniolan sausage to the sauerkraut pot. Simmer for 25 to 30 minutes, until the potatoes are tender and the sausage is fully heated through.

5. 5

   Melt the lard in a small skillet over medium heat and add the finely chopped onion. Cook for 8 minutes until pale golden, then stir in the minced garlic and flour and cook for 2 minutes to make a light, fragrant roux.

6. 6

   Remove the sausage and ribs from the stew pot and set them on a board. Stir the roux into the sauerkraut mixture in small spoonfuls, mixing thoroughly after each addition so it thickens the broth without forming lumps.

7. 7

   Add the cooked beans with 500 ml of their cooking liquid to the stew. Mash about 150 g of the potatoes and beans against the side of the pot, then stir them back in to give jota its traditional thick, rustic body.

8. 8

   Cut the sausage into thick slices and remove the edible meat from the smoked ribs, discarding bones and excess cartilage. Return the meat to the pot, add 60 ml sauerkraut brine and 4 g salt, then simmer uncovered for 10 minutes.

9. 9

   Turn off the heat and let the jota rest for 15 minutes before serving. This short rest lets the sour cabbage, beans, potatoes, and smoke settle into one balanced flavor, which is why jota is often even better the next day.