Slovenian Jota (Beans and Sauerkraut Stew)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the cubed pork and brown on all sides. Remove and set aside.
3. In the same pot, add the onion and garlic, sauté until softened.
4. Stir in the sauerkraut and caraway seeds, cooking for 5 minutes.
5. Add the pork back to the pot, along with the kidney beans.
6. Pour in 2 cups of water or broth, bring to a boil, then reduce heat and simmer for 1 hour.
7. Season with salt and pepper, and let rest for 10 minutes before serving.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.