If using dried beans, rinse them thoroughly and place them in a large bowl. Cover with plenty of cold water (at least 3 times the volume of the beans) and let them soak overnight. Alternatively, use the quick soak method: cover beans with water, bring to a boil for 2 minutes, then let stand covered for 1 hour. Drain and rinse the beans before proceeding.

Drain the soaked beans and place them in a large pot. Cover with fresh cold water (about 3 times the volume of the beans). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently until the beans are tender but not mushy. This can take anywhere from 45 to 90 minutes, depending on the age of the beans. Skim off any foam that rises to the surface during the first 30 minutes of simmering. If using canned beans, rinse and drain them well.

While the beans are simmering, prepare the other ingredients. Chop the onion, mince the garlic, dice the carrots and celery, and cube the potatoes and smoked pork. Slice the smoked sausage.

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil or lard over medium heat. Add the cubed smoked pork belly or shoulder and cook, stirring occasionally, until browned and slightly rendered, about 8-10 minutes. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion to the pot with the rendered pork fat. Sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.

Add the drained sauerkraut to the pot. Stir well to combine with the sautéed vegetables and pork fat. Cook for about 5 minutes, stirring occasionally, to slightly toast the sauerkraut and release its aroma.

Pour in the beef or vegetable broth and add the bay leaves, dried marjoram, and caraway seeds (if using). Bring the mixture to a simmer, scraping the bottom of the pot to loosen any browned bits.

Return the browned smoked pork to the pot. Add the cubed potatoes and the cooked (or canned and rinsed) beans. Stir everything together.

Bring the stew back to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to 1 hour, or until the potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.

Add the sliced smoked sausage to the stew during the last 15 minutes of cooking. This allows the sausage to heat through and release its flavor without becoming overcooked or tough.

Once the potatoes are tender and the stew has thickened slightly, taste and season with salt and freshly ground black pepper. If you prefer a tangier stew, stir in some of the reserved sauerkraut brine, a tablespoon at a time, until the desired tanginess is reached.

Remove the bay leaves before serving. Ladle the hot Jota stew into bowls. Serve with crusty bread for dipping.