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Sauerkraut with kidney beans

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Ingredients for 2 servings:

  • 1 can sauerkraut, 820 g
  • 380 g kidney beans, from the can
  • ½ liter vegetable broth
  • salt and pepper
  • Juniper berry(s)
  • bay leaves
  • Paprika powder
  • Caraway seeds

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 20 minutes

MB-suitable

Remove the sauerkraut from the can, rinse briefly with water, and then squeeze it vigorously. In my case, the sauerkraut weighed only 300g after squeezing. Combine the sauerkraut and spices, except for the paprika, with about 1/2 liter of vegetable stock in a pot. Simmer on the lowest heat for about 2 hours. Stir every 15-20 minutes to prevent it from burning. If the liquid evaporates too quickly, gradually add a little water or vegetable stock. Then season with paprika and add the kidney beans. Heat for about 15 minutes, stirring constantly. This portion is enough for 2 Metabolic Meals.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sauerkraut with kidney beans