This is real comfort food at it’s best. You can’t go wrong with this recipe. Simple ingredients and simple preparation. Soaking beans overnight may sound complicated but its really not. Pork is the star here but the vegetables are not forgotten. Obviously this is a winter dish but I don’t blame you for wanting it in the summer.
2 cups kidney beans (soaked overnight in cold water)
8 ounces smoked pork spareribs or slab bacon (rind removed)
1 large onion (diced)
2 cloves minced garlic
2 cups vegetable, pork or chicken stock
2 tablespoons tomato paste
1 pound potatoes (peeled and diced)
1 pound sauerkraut (drained and rinsed)
Dash salt and pepp
1 Drain the soaked beans and place them in a large saucepan filled with cold water to cover by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain, rinse with cold water to stop the cooking process, and set aside.
2 In a large saucepan, sauté the spareribs or bacon until the fat begins to render out. Add the onion and garlic, and sauté until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sauerkraut. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 20 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
3 Remove pork, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 minutes. Adjust the seasonings. Some cooks thicken their jota with a roux if it is too soupy. But this is a subjective matter and one person’s idea of the proper thickness of a jota is definitely not another’s. Serve it the way you like it.