Jota (pronounced yoh-ta) is an Istrian stew that has many variations, some containing meat, such as smoked sausages or pork ribs, and ham or bacon.
If unavailable, or for religious reasons, the stew is often served without meat.
Typically the main ingredients are sauerkraut or pickled turnips, beans, and potatoes.
The simple, widely accessible ingredients represent peasant food at its core, as they could be stored in pantries and cellars, which was an important factor in the days prior to refrigeration.
Cranberry beans are a common choice, but pinto beans or kidney beans make good substitutes. Canned beans are an easy option, but if you wish to cook the beans yourself, you will need eight ounces of dry beans.
I recommend using the rind from the bacon, along with a few bay leaves and salt, to flavor the beans as they cook.
JOTA
Jota
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
2 slices Zup’s cottage bacon, trimmed of rind and diced
4 cloves minced garlic
1 tablespoon sweet paprika
1 teaspoon dried marjoram
12 cups water
2 tablespoons chicken or vegetable bouillon paste
2 large bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
2 pounds diced Yukon gold potatoes
1 cup Zup’s sauerkraut (packed), rinsed and squeezed dry
6 smoked polish sausages, sliced
3 cups cooked beans or two cans (15.5 ounces each) rinsed and drained pinto or kidney beans
Instructions:
In a large pot, heat the oil over medium heat. Add the onion. Cook for 5-7 minutes or until softened. Add the bacon and cook for another 5-7 minutes or until the onion and bacon are lightly browned. Add the garlic, paprika, and marjoram. Cook for another minute, stirring constantly. Stir in the water, bouillon, bay leaves, salt, and pepper. Add the potatoes and sauerkraut. Bring to a boil, and cook for 10 minutes. Reduce heat to a simmer and add the sliced sausages and beans. Simmer for an additional 10 minutes or until the potatoes are tender. Remove and discard bay leaves.
Yield: 12 servings
