How to make Jota

Ingredients

• 2 tins (800 g) borlotti or pinto beans, drained, or 250 g dried beans soaked overnight and cooked
• 500 g sauerkraut, rinsed
• 3 potatoes, peeled and cut in chunks
• 400 g smoked pork ribs or smoked bacon in one piece
• 3 garlic cloves, crushed, and 2 bay leaves
• 2 tablespoons flour and 2 tablespoons oil or lard
• Salt and black pepper

Method

1. Put the smoked pork, sauerkraut and bay leaves in a large pot, cover with about 2 litres of water and simmer for 45 minutes.
2. Add the potatoes and cook for 20 minutes, until soft. Lift out a few potato pieces, mash them and stir them back in to thicken the soup.
3. Add the beans and simmer for another 15 minutes.
4. In a small pan, warm the oil, stir in the flour and cook until light brown. Add the garlic for a few seconds, then stir this into the soup and simmer for 10 minutes more.
5. Take out the pork, cut it into pieces and return it to the pot. Season with salt and pepper and serve hot with bread. It tastes even better the next day.