Slovenian Bean And Sauerkraut Hotpot Jota Recipes

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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

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

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