Slovenian Sauerkraut and Bean Stew (Jota)
A hearty and savory stew that embodies the essence of Slovenian comfort food, this Slovenian Sauerkraut and Bean Stew, known as Jota, is a delightful blend of tangy sauerkraut, creamy beans, and smoky meat. It's a nourishing dish perfect for chilly evenings.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 1 lb dried borlotti or cranberry beans, soaked overnight
- 1 lb sauerkraut, drained
- 6 cups water
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 oz smoked pork or sausage, diced
- 2 bay leaves
- 1 tsp caraway seeds
- ½ tsp black pepper
- 2 tbsp olive oil
- Salt to taste
Instructions
- Begin by rinsing the pre-soaked beans. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook for about 1 hour or until the beans are tender. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, around 5 minutes.
- Add the minced garlic and diced smoked pork or sausage. Cook for an additional 5-7 minutes, or until the meat is slightly browned.
- Stir in the drained sauerkraut, cooked beans, bay leaves, caraway seeds, and black pepper. Pour in 6 cups of water, or enough to cover the ingredients in the pot.
- Bring the stew to a boil, then reduce the heat to maintain a gentle simmer. Cover and let it cook for 30 minutes, stirring occasionally.
- After 30 minutes, remove the lid and continue to simmer for another 15-20 minutes, or until the stew has thickened to your liking.
- Adjust the seasoning with salt, and remove the bay leaves before serving.
Notes
For a vegetarian version, omit the smoked pork or sausage and add a drop of liquid smoke for that characteristic smoky flavor.
The stew tastes even better the next day as the flavors meld together overnight.
If you prefer a thinner stew, adjust the amount of water to suit your taste.
This dish is traditionally served with a slice of crusty bread on the side.