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
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Ingredients
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8 cups
sauerkraut (either colour, I used purple)
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3 cups
dried beans (any type, mix and match!)
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1
onion (I used red)
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1/2 cup
dried mushrooms (I used chanterelles, but any will work)
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2
heads of garlic
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1 tablespoon
parsley
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1 tablespoon
rosemary
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1/2-1 teaspoons
salt
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1/2-1 teaspoons
pepper
Directions
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Soak beans overnight, then cook until tender
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Rehydrate the dried mushrooms then slice into small pieces
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Melt fat in large pot and saute onion and garlic
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Add sauerkraut, beans and mushrooms, and simmer on low for about 10 minutes
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Add herbs, salt and pepper, and simmer for another 10 minutes
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