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Author Notes: This dish is really easy to make and is perfect for batch cooking or student meal menus. Although vegan, the braised sauerkraut with beans has been thoroughly enjoyed, might I even say loved, by the biggest meat-lovers I know (they even asked for seconds). My favourite way to eat it is as my main dish, serving it over a couple scoops of quinoa, but it is very suitable as a side dish as well. —Monica
Makes 8 l
cups sauerkraut (either colour, I used purple)
cups dried beans (any type, mix and match!)
onion (I used red)
cup dried mushrooms (I used chanterelles, but any will work)
heads of garlic
- Soak beans overnight, then cook until tender
- Rehydrate the dried mushrooms then slice into small pieces
- Melt fat in large pot and saute onion and garlic
- Add sauerkraut, beans and mushrooms, and simmer on low for about 10 minutes
- Add herbs, salt and pepper, and simmer for another 10 minutes