(makes 4 servings)
1 large onion
3-4 cloves of garlic 2 tablespoons olive oil
800 ml (1 jar) sauerkraut (well rinsed under cold water)
1 can (490ml) beans (red kidney or navy, pinto, white kidney) 2 bay leaves
1 1⁄2 tea spoon sweet paprika
Salt and pepper to taste
Dash of cayenne pepper 1 kg white potato
In a pot, dice onion and fry in a couple of spoons of olive oil until golden (3 min) stirring occasionally. I add bay leaf at the very beginning of frying onions, so it releases the flavor and its essential oils. It can be added later as well. Add rinsed and drained sauerkraut to onions and stir well. Add beans, which you can drain and rinse, if you are trying to control the salt intake. There are products that have no-salt added (Blue Menu), so you can use the liquid they come in as well. Add water to cover the vegetables.
Finely dice (almost purée) garlic and fry it briefly on the side in a bit of olive oil, adding paprika. Pour into sauerkraut mixture and stir well. Add salt and pepper to taste and simmer, covered for an hour, on medium temperature. Check occasionally on level of liquid and if needed add warm water. Be careful, you don’t want too much liquid in this dish.
If you like your food with a “kick”, add a dash of cayenne pepper to taste.
In a separate pot, peel and quarter potatoes, boil in salted water. Drain when cooked through (fork tender).
Serve vegetables together with boiled potato.