To begin, soak the dried beans overnight in plenty of cold water. This softens them and reduces cooking time. Drain and rinse before cooking. Transition to simmering the beans.

Place the beans in a pot with fresh water and bay leaves. Bring to a boil, then simmer gently for about 45 minutes until partially tender. Continue with preparing the meat and vegetables.

Cut the smoked ribs or sausage into smaller portions. In a separate pan, briefly blanch them in boiling water to remove excess salt and impurities. Set aside for adding later.

In a large heavy pot, heat pork lard or oil. Sauté the chopped onion until translucent, then add garlic, diced pancetta, and paprika. Stir well until fragrant. Move to combining with sauerkraut.

Stir the sauerkraut into the pot and cook for 5 minutes to allow flavours to blend. If the sauerkraut is very sharp, rinse again before adding. Transition to combining with beans and meat.

Add the partially cooked beans, blanched smoked meat, and enough bean cooking liquid to cover. Simmer gently over low heat. Proceed to adding potatoes.

Stir in the diced potatoes. Cook uncovered for 25–30 minutes until potatoes and beans are fully tender and the stew begins to thicken naturally. Move to final seasoning.

In a small pan, lightly toast flour until golden, then stir it into the stew for body. Adjust with salt and black pepper. Simmer another 5 minutes to meld flavours.

Serve Istarska Jota hot with rustic bread. Presentation tip: let the stew rest for 10 minutes before serving, as this deepens flavour and allows it to settle into a rich, hearty consistency.