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Sauerkraut and Bean Stew (Slovenian Jota)

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 3-4


A beautifully sweet and sour Slovenian sauerkraut and bean stew that is both humble and flavourful.


  • 2 medium potatoes, diced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 2½ cups / 500g sauerkraut, rinsed
  • 2 cans / 400g / 14.10 ounces each borlotti beans, drained and rinsed* (2½ cups or 450g cooked beans)
  • Salt, to taste
  • Pepper, to taste


  1. Place the potatoes in a small pot and fill with enough cold water to cover them with an additional few inches. Bring to a boil and check on them occasionally, so the water doesn’t boil over.
  2. While the potatoes are cooking, add the olive oil and onions to a large pot on medium heat and saute for a couple of minutes. You want them to be golden but not browned.
  3. Add in the garlic and saute for a further 1-2 minutes.
  4. Add the bay leaves, tomato paste, smoked paprika, sauerkraut and 2 cups / 500ml water (or stock). Mix well and bring to a simmer.
  5. At this point, the potatoes should be cooked. Check by putting a knife through one. It should go straight through. Drain the water and roughly mash them with a fork.
  6. Add them to the large pot with another 2 cups / 500ml of water (or stock) and mix well. Let it simmer for 15 minutes with the lid askew to retain the liquid.
  7. Add in the cooked beans, stir and simmer for a further 20 minutes.
  8. At the end, freshly grind some pepper to taste and add salt if needed. Remove the bay leaves and serve.


Beans: You can use any beans. Kidney, cannellini or pinto also work really well in this stew.

  • Diet: Vegan

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