Jota

About This Recipe

Jota is the warming soul food of Slovenia's Karst plateau and coastal Primorska region, a thick, tangy stew that combines white beans, sauerkraut or turnip kraut, potatoes, and smoked pork into a deeply satisfying whole. The sour note from fermented vegetables gives jota its signature zing, while hours of slow cooking meld the flavors into something far greater than the sum of its parts. This is peasant cooking at its finest — frugal, nourishing, and unexpectedly complex.

Ingredients

Serves 6

• 300 gdried white beans, soaked overnight
• 400 gsauerkraut, drained
• 300 gsmoked pork ribs or pancetta
• 3 mediumpotatoes, diced
• 4 clovesgarlic, minced
• 2 tbsplard or olive oil
• 1 tspcaraway seeds
• 2 bay leavesbay leaves
• 1 literwater or pork broth
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Cook beans

   Drain soaked beans. Simmer in fresh water with bay leaves for 45 minutes until nearly tender. Drain, reserving cooking liquid.

2. 2

   Brown pork

   In a large pot, brown smoked pork ribs in lard. Add garlic and caraway seeds, cook 1 minute.

3. 3

   Combine and simmer

   Add sauerkraut, potatoes, beans, and enough broth or bean liquid to cover. Simmer uncovered for 40 minutes until potatoes are soft and stew has thickened.

4. 4

   Adjust and serve

   Remove pork ribs, shred meat and return to pot. Season with salt and pepper. Jota tastes even better reheated the next day.

Variations

• •

  Use turnip kraut (repa) instead of sauerkraut for a sweeter, milder version.

• •

  Vegetarian jota with smoked paprika replacing the pork.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 4 days. Freezes well for up to 2 months.

Frequently Asked Questions