Slovenian Bean and Sauerkraut Hotpot (Jota)

Name: Slovenian Bean and Sauerkraut Hotpot (Jota)
Prep time: 55 min
Cook time: 90 min
Total time: 625 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 cups dry kidney beans, soaked overnight in cold water; 8 ounces smoked pork spareribs, or slab bacon, rind removed; 1 large onion, diced; 2 cloves garlic, minced; 2 cups vegetable stock, or pork or chicken stock; 2 tablespoons tomato paste; 1 pound potatoes, peeled and diced; 1 pound sauerkraut, drained and rinsed; 1 dash salt; 1 dash freshly ground black pepper

A hearty Slovenian jota is a robust bean and sauerkraut hotpot, bridging the gap between a substantial soup and a comforting stew.

⭐ 4.3 (27 reviews) Prep: 55 minCook: 90 minTotal: 625 minYields: 6 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Eastern European

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Instructions

Start boiling soaked beans in cold water for 10 minutes, then reduce heat and simmer for 45 minutes until tender; drain, rinse, and set aside.
Sauté spareribs or bacon in a large saucepan until fat renders, then add onion and garlic and cook until the onion is golden.
Stir in stock, tomato paste, potatoes, and sauerkraut; bring to a boil, then reduce heat and simmer, uncovered, for at least 20 minutes until ingredients are tender and the mixture thickens.
Remove the pork, cut into bite-sized pieces, and return it to the saucepan with the cooked beans, warming through for about 10 minutes; adjust seasonings as needed.

Nutritional Info (per serving)

Calories: 488 kcal

Carbohydrate: 62 g

Cholesterol: 37 mg

Fiber: 14 g

Protein: 30 g

Saturated Fat: 5 g

Sodium: 1403 mg

Sugar: 6 g

Fat: 14 g

Unsaturated Fat: 0 g