CentMenu / Dinner · Lunch
Sauerkraut white bean potato skillet
Tangy sauerkraut brightens this sturdy bean and potato skillet.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.1 lb (500 g) sauerkraut
- 1.59 lb (720 g) cooked white beans
- 2.2 lb (1 kg) potatoes
- 1 onion
- 2 tbsp (30 ml) sunflower oil
- 1 tsp (2 g) caraway seeds
- 1¼ tsp (3 g) sweet paprika
- ¼ tsp (2 g) salt
Let’s cook
Heat 2 tbsp (30 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Peel and cut 2.2 lb (1 kg) potatoes into small cubes; add to the pan with 1 tsp (2 g) caraway seeds, 1¼ tsp (3 g) sweet paprika and water to halfway up the potatoes.
Cover and simmer over low heat for 15 minutes; drain 1.1 lb (500 g) sauerkraut, add and cook for 10 minutes more, until the potatoes are tender.
Drain and rinse 1.59 lb (720 g) cooked white beans; fold in with ¼ tsp (2 g) salt and heat for 5 minutes.