Jota, often referred to as Slovenia’s national dish, is also found throughout Friuli, in extreme northeastern Italy, and especially in the area around Trieste. It’s a good one-dish meal, not unlike a soupy version of cassoulet. The addition of sauerkraut, however, cuts through the rich pork and the beans, and while it might not exactly “lighten” the dish, it makes it somewhat less dense. Buy “pure” sauerkraut—just cabbage and salt—packed in plastic bags or a barrel. Serve with good crusty bread.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Drain the beans and put in a large saucepan with the salt pork. Add enough water to cover the beans by 2 inches. Set over high heat, bring to a boil, then lower the heat and simmer, uncovered, until tender, about 45 minutes. Remove the pork from the saucepan; dice the meat, discarding the fat, and return it to the saucepan.
Step 2
Meanwhile, put the potatoes in a medium saucepan and barely cover with water. Set over medium-high heat, bring to a boil, then lower the heat and cook, partially covered, until tender, about 20 minutes. Stir in the sauerkraut.
Step 3
Put the oil in a large casserole or Dutch oven and turn the heat to medium. Add the bacon and cook, stirring occasionally, until the fat is rendered. Add the garlic and onion and cook, stirring occasionally, until the onion is golden and softened, 3 to 5 minutes.
Step 4
Whisk in the flour and cook, stirring frequently, until golden brown, 3 to 5 minutes. Add the bean mixture with its cooking liquid and the potatoes and sauerkraut with their cooking liquid. Stir in the bay leaves, bring the mixture to a boil, then lower the heat and simmer, uncovered, for 20 more minutes.
Step 5
Mash some of the potatoes and beans to thicken the soup, season with salt and pepper, and serve.
