Entree: Slovenia – National Cuisine – jota (sauerkraut and bean stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

1 1/2 cups (300 g) dried cannellini beans (selected from the listed options) (estimated edible portion: 300 g)
1 smoked pork hock, approx. 1.25 lb (570 g) (estimated edible portion: 250 g)
8 oz (225 g) smoked bacon, diced
3 cups (450 g) sauerkraut, drained and roughly chopped
2 medium potatoes, about 1 lb (450 g), peeled and diced
1 large onion (about 8 oz / 225 g), finely chopped
4 cloves garlic, minced
2 bay leaves
1 tsp (2 g) caraway seeds, lightly crushed
1 tbsp (15 g) sweet paprika (optional, for color)
2 tbsp (30 ml) lard (selected from the listed options)
6 cups (1.4 L) water (selected from the listed options), plus more as needed
Salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Soak the dried cannellini beans overnight in cold water, covered by 2–3 inches. Drain and rinse before cooking.
2. Put the soaked beans and smoked pork hock in a large heavy pot. Add 6 cups (1.4 L) water, 1 bay leaf, and a pinch of salt. Bring to a gentle boil, then reduce the heat and simmer until the beans begin to soften, about 45–60 minutes. Add more water if needed.
3. Meanwhile, heat the lard in a skillet over medium heat. Add the diced smoked bacon and cook until its fat renders and the pieces are browned, about 5–7 minutes. Add the onion and sauté until translucent, 5–6 minutes. Stir in the garlic, caraway seeds, and optional paprika; cook for 1 minute.
4. When the beans are nearly tender, remove the pork hock and set it aside to cool slightly. Add the bacon and onion mixture, sauerkraut, and potatoes to the pot. Add the second bay leaf and enough water to just cover the ingredients. Simmer gently until the beans and potatoes are fully tender, about 20–30 minutes.
5. Remove the meat from the hock and discard the bone and excess fat. Shred the meat, return it to the pot, and simmer for 5–10 minutes to meld the flavors. Taste and adjust with salt and black pepper.
6. Remove the bay leaves. Ladle the stew into bowls, garnish with chopped parsley, and serve hot with rustic bread or polenta.