Walnuts Jota – my version of Slovenian Bean and Sauerkraut Recipe
This is my version of the traditional dish “Jota”, made from sauerkraut and beans, differs from its original version in that it additionally contains nuts, ghee butter, a laurel and ground pepper. It is served with, lightly smoked, semi-dried pork sausages.
Directions:
In a large saucepan, roast chopped onion, garlic and walnuts with ghee butter until golden roast. Add, laurel leaves, ground sweet paprika and pepper. Add a few tsp of water and tomato paste, roasted additional ten minutes.
Add the soaked beans and potatoes, than down the water to the top. Bring to a boil and continue boiling briskly for 50 minutes. Stir and lightly mash the mixture until it becomes turbid.
Sausage is traditionally smoked, but it can be left unsmoked and cooked fresh. Precook the sausage for 10 minutes, than roasted it in a pan on high temperature for an additional 15 minutes. Continuously add the a few tsp of “soup” from cooked sausages.
Serve walnut Jota with sausage and Kaiser bun.
Mar 20, 2014 by
Servings: 4
Prep Time: 20 min
Total Time: 1h 10 min
Prep Time: 20 min
Total Time: 1h 10 min
Related Categories: European,
Ingredients:
3/4 pound potatoes, peeled and dic, 2 cups white kidney beans, soaked overnight in cold water, 3 large diced onion, ½ coup ground walnuts, 2 tbsp. tomato paste, 3/4 pound of rinsed sauerkraut, 3 tbsp. of ghee butter, 4 laurel leafs, ground sweet paprika, salt, pepper to the taste, 4 lightly smoked, semi-dried pork sausages.
