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Jota: photo of the dish
Illustrative photo: Petar43 — CC BY-SA 4.0, Wikimedia Commons
Soups

Jota

A hearty stew from Istria, made with beans, fermented cabbage and potatoes, flavoured with smoked bacon. Traditionally simmered for a long time and served piping hot, it is a very comforting winter dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

454 kcal per serving

Protein
20.8 g
Carbohydrates
50.1 g
of which sugars
5.5 g
Fat
15.1 g
of which saturated fat
3.7 g
Fiber
16 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The day before, soak the beans in cold water for 12 hours, then drain them.
  2. Brown the bacon cut into cubes in the oil, then add the sliced onion and garlic. Let it colour for 5 minutes.
  3. Add the paprika and tomato paste, stir for 1 minute, then pour in the beans and water. Add the bay leaf.
  4. Bring to the boil, skim, then simmer covered for 1 hour 30 minutes until the beans are almost tender.
  5. Add the rinsed and drained fermented cabbage, along with the potatoes cut into large chunks.
  6. Continue cooking for 30 minutes at a gentle simmer, until the potatoes and beans are tender.
  7. Adjust the seasoning with salt and pepper, remove the bay leaf and serve very hot with bread.

Variations and tips

Jota with sausages. Add a whole smoked sausage to the pot for the last half hour and serve it sliced.

Quick version. Use drained canned beans, added along with the cabbage: cooking then takes only about 40 minutes.

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Original Ecomely recipe.