This side is chockfull of flavor. I can think of a number of applications for it–filling for pierogi, over a bed of mashed or fried potatoes to create a complete meal, or maybe even with some buttered broad noodles? Take your pick. It’s probiotics, prebiotics and legumes. You can’t go wrong.
White Beans & Sauerkraut
2 Tbsp olive oil
1 can of white beans
1 small onion, chopped
1 ½ cups sauerkraut (I used Bubbies Sauerkraut)
¼ cup vegan sour cream
2 cloves garlic
Smoked paprika, to taste
1. In large skillet, saute onions in olive oil and smoked paprika. Keep over medium-low heat until onions are caramelized (about 10 minutes).
2. Add sauerkraut to skillet and cook another 5 minutes or until the excess liquid evaporates. Then, add beans, garlic, and sour cream. Cook 4 more minutes or until beans are cooked through and garlic is tender.