Jota

Cook the Beans and Meat

In a large pot, combine the soaked and drained beans, smoked pork ribs or ham hock, and 4 cups of water or beef broth.

Bring to a boil, then reduce the heat to low and let it simmer for about 1-1.5 hours, or until the beans are tender and the meat is cooked through.

Remove the meat from the pot, let it cool slightly, then cut it into bite-sized pieces. Set aside.

Sauté the Onion and Garlic

In a separate skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients

Add the sautéed onion and garlic to the pot with the beans.

Stir in the diced potatoes, drained sauerkraut, bay leaves, caraway seeds, sweet paprika, and hot paprika (if using).

Add the cut-up meat back into the pot.

Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes, or until the potatoes are tender and the flavors are well melded.

Thicken the Stew (Optional)

If you prefer a thicker stew, mix the flour with a little water to form a slurry and stir it into the pot.

Continue to simmer for another 5-10 minutes until the stew thickens.

Adjust Seasoning

Taste the jota and adjust the seasoning with salt, black pepper, and vinegar (if using) to your liking.

Serve

Ladle the jota into bowls and garnish with fresh chopped parsley.