Istrian jota
Those most beautiful moments of my growing up in a different country from the one I live in today are marked by school performances, trips to the countryside and the sea every year and then new times came and with new times all old values as well as old original recipes fell into oblivion. Whether this is the same recipe my aunt at sea made for us every year we came to visit, I don’t know but it reminded me of those carefree, old childhood days before the war.
Preparation steps
- If you are not using canned beans, soak dry beans in water overnight.
- Fry the pork ribs and bacon in a pan until golden brown on both sides. Then remove the meat to a plate and sauté the onion in the same fat. Add chopped garlic, carrots and potatoes chopped into pieces. Stir and add the beans (if you use canned beans, pour it together with the liquid) and washed grated sauerkraut.
- Pour enough water into the pot to cover everything, add salt or one tablespoon if necessary and let everything cook at a reduced temperature for about an hour (or less if you use canned beans).
- Make a paste: add flour and red pepper to hot oil, stir to combine, add a couple of tablespoons of cooking liquid, then pour the contents of the pan into the pot and stir until it thickens and boils, then remove from the heat.