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1
Cook the Beans
45 Mins
Gentle simmer, ~95°C (203°F)
Put the soaked, drained beans in a pot with 1 litre of fresh cold water. Bring to a gentle simmer and cook for 40–45 minutes until tender but still holding their shape. Drain, keeping the cooking water if you like, and set aside.
Skim any foam in the first 10 minutes; it keeps the stew clean-tasting.
Done when: Beans squash easily between two fingers but do not fall apart.
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2
Start the Pot
60 Mins
Gentle simmer, ~95°C (203°F)
Put the sauerkraut, smoked ribs, bay leaves and 1.5 litres of water in a large pot. Bring to a simmer, cover loosely and cook for 60 minutes, until the kraut is soft and the rib meat is starting to loosen from the bone.
Keep the heat low — a rolling boil makes the kraut tough and the broth cloudy.
Done when: Kraut is soft and yielding; rib meat gives when pressed with a fork.
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3
Add Potatoes & Beans
30 Mins
Gentle simmer, ~95°C (203°F)
Lift the potatoes out of their water and add them to the pot with the cooked beans. Simmer for 25–30 minutes until the potatoes are tender and a few edges have broken down into the broth.
Stir gently and only now and then — the potatoes do the thickening, and rough stirring turns them to mush.
Done when: Potatoes break apart with a spoon; the stew is starting to look thick.
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4
Make the Prezganka Roux
5 Mins
Medium heat, ~175°C (350°F)
Warm the olive oil in a small pan, fry the pancetta for 2 minutes until the fat runs, then add the onion and cook for 3 minutes until soft. Stir in the crushed garlic for 30 seconds, then sprinkle in the flour and stir for 1–2 minutes until it smells nutty and turns pale gold.
Do not let the garlic or flour brown past gold — a dark roux makes the stew bitter.
Done when: A thick, pale-gold paste that smells of garlic and toasted flour.
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5
Thicken & Finish
10 Mins
Gentle simmer, ~95°C (203°F)
Ladle a spoonful of hot stew liquid into the roux, stir it smooth, then scrape the whole roux into the pot and stir well. Simmer for 10 minutes. Lift out the ribs, pull the meat off the bones, shred it and return it to the pot. Fish out the bay leaves, taste, then season with pepper and salt only if it needs it.
Thinning the roux with hot liquid first is what stops lumps.
Done when: The stew coats a spoon thickly and the shredded pork is mixed through.
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6
Rest & Serve
10 Mins
Off the heat, covered, ~80°C (175°F) falling
Take the pot off the heat, cover and rest for 10 minutes so the flavours settle and the stew thickens a little more. Ladle into deep bowls and serve hot with crusty bread.
Jota is at its best the next day — make it ahead whenever you can.
Done when: Thick, steaming and sour-savoury, with beans, potato and pork in every spoonful.
auto_awesome Finishing Touches & Plating
Serve in deep bowls with crusty bread for mopping up the broth. A spoonful of sour cream on top is optional and softens the sour edge of the kraut.
Slovenia
1h 15m
France
Vietnam