Jota Bean And Sauerkraut Soup Recipes

SLOVENIAN BEAN AND SAUERKRAUT HOTPOT (JOTA)

Slovenian Bean and Sauerkraut Hotpot (Jota) image

This recipe for Slovenian bean and sauerkraut hotpot, known as jota in Slovenian, is a hearty dish that is a cross between a soup and stew.

Provided by Barbara Rolek

Categories Dinner Entree Lunch

Time 10h25m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups kidney beans (soaked overnight in cold water)
8 ounces smoked pork spareribs or slab bacon (rind removed)
1 large onion (diced)
2 cloves minced garlic
2 cups vegetable, pork or chicken stock
2 tablespoons tomato paste
1 pound potatoes (peeled and diced)
1 pound sauerkraut (drained and rinsed)
Dash salt and pepper

Steps:

Drain the soaked beans and place them in a large saucepan filled with cold water to cover by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain, rinse with cold water to stop the cooking process, and set aside.
In a large saucepan, sauté the spareribs or bacon until the fat begins to render out. Add the onion and garlic, and sauté until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sauerkraut. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 20 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
Remove pork, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 minutes. Adjust the seasonings. Some cooks thicken their jota with a roux if it is too soupy. But this is a subjective matter and one person's idea of the proper thickness of a jota is definitely not another's. Serve it the way you like it.

Nutrition Facts : Calories 488 kcal, Carbohydrate 62 g, Cholesterol 37 mg, Fiber 14 g, Protein 30 g, SaturatedFat 5 g, Sodium 1403 mg, Sugar 6 g, Fat 14 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

JOTA: SAUERKRAUT, BEAN AND PORK SOUP

Jota: Sauerkraut, Bean and Pork Soup image

Mario Batali's recipe for a hearty, warming Northern Italian soup, pronounced "hota". You can use any good chicken stock with good results, but Recipe #471225 will give the best. Other beans, such as pinto or borlotti, can also be used. This recipe is from a 2001 Food Network show and is no longer available on their web site. Use pancetta or bacon in place of speck, if unavailable. Prep time is for soaking the beans.

Provided by zeldaz51

Categories < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces dried kidney beans
3 tablespoons extra-virgin olive oil
1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes
salt and pepper
1/4 lb slice speck, finely diced
3 large sage leaves, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart mario's brown chicken stock or 1 quart other good chicken stock
8 ounces sauerkraut, rinsed and drained
1/3 cup polenta flour

Steps:

Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

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