Slovenian Bean and Sauerkraut Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, diced
• 3 cloves Garlic, minced
• 2 Carrot, sliced
• 2 Potato, peeled and diced
• 1 can Sauerkraut, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• 4 cups Vegetable broth
• 1 teaspoon Dried thyme
• 2 Bay leaves
• to taste Salt
• to taste Black pepper
• for garnish Fresh parsley

restaurant_menu Method

1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
3. 3.Add the sliced carrots and diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
4. 4.Pour in the vegetable broth, drained sauerkraut, and drained cannellini beans. Stir well to combine.
5. 5.Add the dried thyme and bay leaves to the pot. Season with salt and black pepper to taste.
6. 6.Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, or until the vegetables are tender.
7. 7.While the stew is simmering, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
8. 8.Add the sauerkraut to the skillet and cook for 5-7 minutes, until lightly browned and caramelized.
9. 9.Once the stew is ready, remove the bay leaves and serve hot, garnished with the caramelized sauerkraut and fresh parsley.
10. 10.Enjoy this Slovenian Bean and Sauerkraut Stew with a crusty bread for a complete and satisfying meal.

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew by adding other vegetables like bell peppers or celery.
• chevron_rightFor a smokier flavor, you can use smoked paprika instead of regular paprika.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThis stew also freezes well, so you can make a big batch and save some for later.