Ingredients

For 4 people

• 300 g beans
• 600–700 g sauerkraut
• 0.5 kg potatoes
• 300 g smoked meat
• 60 g fat
• 40 g flour
• 40 g onion
• 1 clove garlic
• Salt and pepper
• Soup concentrate

Instructions

Preparation time: 2 hours

1. Prepare the beans and meat: Soak the beans overnight in water. Rinse and cook the beans together with the smoked meat.
2. Add the potatoes: When the beans and meat are halfway cooked, add diced potatoes. Allow them to cook until soft, even to the point of breaking apart.
3. Cook the sauerkraut: In a separate pot, cook the sauerkraut until tender.
4. Combine the ingredients: Once all the ingredients are cooked, combine them in a single pot. Add enough water to create a medium-thick consistency where the ingredients float evenly.
5. Make the roux: Prepare a roux using fat, flour, onion, and garlic. Mix it into the jota.
6. Season the stew: Add soup concentrate, pepper, and salt to taste.
7. Vegan version: For a vegan option, omit the meat. Add peeled onion, diced carrot, and spices of your choice while cooking the beans for additional flavor.
8. Serve: Serve hot in deep bowls for a complete meal.
9. Serving suggestions: Jota is an excellent standalone meal, but it can be paired with a slice of fresh homemade bread, such as rye or buckwheat. For an extra flavour boost, add a dollop of sour cream or drizzle with pumpkin seed oil. If you have leftovers, the flavours meld beautifully overnight, making the dish even tastier the next day.