Jota

Place the soaked and drained beans in a large pot, cover with fresh cold water by at least three inches, bring to a boil, then reduce heat and simmer for forty-five minutes to one hour until the beans are almost tender but still hold their shape.

While the beans cook, boil the cubed potatoes separately in salted water for fifteen to twenty minutes until they are completely soft, then drain and roughly mash about half of them with a fork, leaving the other half in chunks for texture.

Heat the olive oil in a skillet over medium heat, add the diced onion and cook for five minutes until softened, then add the minced garlic and paprika and saute for one more minute until fragrant.

Add the sauerkraut, sauteed onion mixture, bay leaves, mashed and chunky potatoes to the pot with the beans, stir to combine, and add enough water to maintain a thick stew consistency that is hearty but not soupy.

Simmer the combined stew on low heat for thirty minutes, stirring occasionally, until the beans are fully tender and the flavors of the sauerkraut, beans, and potatoes have melded together into a harmonious, comforting whole.

Remove the bay leaves, season with salt and pepper, ladle the jota into deep bowls, finish with a generous drizzle of good olive oil, and serve with slices of crusty bread for a warming, satisfying Karst-region meal.