The best homemade Slovenian Jota
If you only plan to make one recipe in the Slovenian week, we encourage you to make this Jota (YOH-tah) recipe. There's nothing more comforting and delicious than a bowl filled with hot stew. This dish feels like a hug that warms the body and soul. The preparation is simple too, as long as we stay organized. These are the top reasons why we think you're going to like it.
- very creamy, thick, utterly tasty
- an excellent combination of sauerkraut, cooked beans, cooked potatoes, and smoked bacon
- you can easily store it or freeze it for months
- great recipe for colder days
Tips and tricks for an amazing Sauerkraut Pork and Bean Stew
This recipe is divided into four components: cooking the beans, cooking the sauerkraut, cooking the potatoes, and cooking the whole meal. It might sound like a lot, but in reality, we need a 4-pot stove and four pots (or saucepans) with lids. Below you will find the list with all the instructions and ingredients, and here are some tips and tricks to follow.
- Use dried beans. One night before cooking, soak the beans, then cook them. Sure, you can use cooked, canned beans too, but the flavor and creaminess of the dish won't be quite the same.
- Add the slab of smoked bacon and pancetta too. Traditionally, in Slovenia, we cook a slab of smoked bacon with the sauerkraut. Pan-fried pancetta will add an additional slightly salty and meaty component with a lot of flavors.
- Don't overcook the potatoes. Cook them until just cooked, because we will continue to cook them in Jota for a couple of minutes.
Storing and freezing
There are two ways to store this delicious Jota recipe.
Keep the chilled homemade Sauerkraut and pork stew, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot.
Feel free to freeze the Jota stew too. In that case, freeze the Jota without the potatoes. Cook the potatoes before serving and add them to the reheated meal. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
How to make Slovenian Jota at home (video)
Check this quick video to master making Jota at home.
Try these amazing one-pot meals too
- Shrimp Stew with Potatoes and Chickpeas
- Chicken Stew with Dumplings
- Beef Bourguignon
- Ground Beef Cabbage Stew
- Pork Stew with String Beans
METHOD
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cook and cook the beans
One day before making Jota, soak the dried beans in a bowl filled with 1 liter (4 cups) of water. Set aside overnight (but for no longer than 24 hours). The next day, drain the beans and rinse them under running water. Add to a pot along with 1 liter (4 cups) of water, bay leaf, and salt. Cover with a lid and simmer for 40 - 45 minutes. Remove from the heat and leave in the water for about 10 - 15 minutes. Drain the beans and save the cooking water.
TipFeel free to use canned beans. In that case, use 600g or 3 cups cooked beans. We would encourage you to cook dried beans, though, because the dish's flavor will be so much better. -
cook the sauerkraut
Rinse the sauerkraut under cold running water. Add the sauerkraut to a small pot along with the slab of smoked bacon, bay leaf, peppercorns, and water. Place over high heat and bring to a boil. Then reduce the heat to a minimum and simmer for 20 - 25 minutes.
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cook the potatoes
In a pot filled with salted water, add peeled large pieces of potatoes. Place over high heat. When the potatoes start to boil, reduce the heat and simmer for 15 minutes or until the potatoes are nearly cooked.
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the Jota base
To a large pot, add the oil, cubbed pancetta, and diced onion. Place over medium-low heat and saute for 2 - 3 minutes for the pancetta to cook. Add the flour and cook for 5 minutes for the flour to brown a little bit. Add the paprika powder, diced garlic, and tomato paste. Stir, and continue to cook for 2 minutes. Pour in the reserved water from cooking the beans (750ml / 3 cups). Using a whisk, stir continuously until the mixture starts to boil.
TipIf you're using cooked canned and drained beans, add 750ml (3 cups) of water or broth. -
JOTA
Transfer the bacon to a plate, discard the bay leaf. Add the sauerkraut with all the mixture into the Jota base along with the beans. Stir to combine, then add the drained nearly cooked potatoes. Cover with a lid and cook for 10 minutes. Cut the slab of bacon into six thin (approx. 1 cm or 1/2-inch) slices, then chop the rest of the bacon and add the chopped bacon to the Jota.
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serve
Divide the Jota between six plates. Optionally sprinkle with diced parsley and place a slice of bacon on top.
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