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.