Istrian-style Jota (Sauerkraut, Beans & Potatoes Stew)

1. If using dried beans: soak them overnight in cold water. Next day drain, rinse and place in a pot, cover with fresh water, add a pinch of salt and boil until beans are just tender (about 1–1.5 h). Drain and reserve. (Alternatively, you can use already cooked or canned beans to save time.)

2. Prepare the sauerkraut base: In a large pot, heat a splash of oil or fat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook shortly until fragrant.

3. Add the smoked pork (cut into pieces) to the pot, and lightly fry so some fat renders and the meat releases flavor.

4. Add the drained sauerkraut to the pot, along with the bay leaves, a bit of water (or stock) — just enough to cover sauerkraut — and simmer gently for about 20–30 min to let the sauerkraut soften and absorb flavors.

5. Meanwhile (or after sauerkraut simmers), in a separate pot boil the potato chunks in salted water until just tender; drain.

6. Once sauerkraut is ready, add the cooked beans and potatoes to the sauerkraut-meat pot. If you like a thicker consistency, gently mash a few potato chunks (or some beans) with a fork.

7. Season with salt, black pepper, and — if you like — a teaspoon of sweet paprika. Add more water or stock if needed, to reach your desired consistency (stew vs soup). Let everything simmer together for another 10–15 minutes so the flavors meld.

8. Taste and adjust seasoning. Remove bay leaves before serving.

Serving Suggestion

Serve Jota hot, ideally with a chunk of rustic bread (great for soaking up the juices) or polenta. A glass of light red or simple country wine complements the hearty, slightly sour and smoky flavors well.

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