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.

　　

Ingredients

makes 6 to 8 servings

　　2 cups dried kidney beans, soaked overnight or boiled for 2 minutes and soaked for 2 hours

　　One 1/4-pound piece salt pork

　　3 medium thin-skinned waxy potatoes, peeled and cut into 1-inch cubes

　　1 pound sauerkraut, rinsed and drained

　　2 tablespoons extra virgin olive oil

　　1/2 pound slab bacon, diced

　　3 garlic cloves, chopped

　　1 medium onion, chopped

　　3 tablespoons flour

　　3 bay leaves

　　Salt and black pepper to taste

　　

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.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.