Trieste-style stew of beans, bacon, and sauerkraut (Jota) from Fagioli: The Bean Cuisine of Italy (page 163) by Judith Barrett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked pinto beans, cooked cranberry beans, or cooked borlotti beans for cooked lamon beans, meat broth for chicken broth, and smoked slab bacon for pancetta.

  • susan_7975wr on May 11, 2026

    Wow! So good and easy! Used Rancho Gordo Rio Zapes but most dried beans would work. Just cook them first. Used the bean broth and a heaping tablespoon of Better Than Boullion Chicken. Also added a large sprinkle of Spice House Old Italian Seasoning. Love that it doesn't make a huge amount. Fit easily in my 6 qt pot!

  • kbrooks on March 31, 2026

    Made this with Rancho Gordo mayacoba beans and pancetta. Very homey comfort stew. The sauerkraut seemed like an odd addition but it really works.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.