Fiery sauerkraut-bean pot

Name: Fiery sauerkraut-bean pot
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 1 can(s) (236 ml) Pineapple; 2 medium-sized onions; 2-3 cloves of garlic, 2 tablespoons oil; 2-3 TABLESPOONS Sugar; 1 can(s) (850 ml) Sauerkraut; 2 TEASPOONS dried oregano; 150 ml Tomato-chili sauce; 3 TSP Vegetable broth (instant); 2 can(s) (425 ml each) Kidney Beans; 1 can(s) (425 ml) white beans; 7-10 Tbsp salt, pepper, sweet paprika; 100 g liquid sour cream

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

1 can(s) (236 ml) Pineapple
2 medium-sized onions
2-3 cloves of garlic, 2 tablespoons oil
2-3 TABLESPOONS Sugar
1 can(s) (850 ml) Sauerkraut
2 TEASPOONS dried oregano
150 ml Tomato-chili sauce
3 TSP Vegetable broth (instant)
2 can(s) (425 ml each) Kidney Beans
1 can(s) (425 ml) white beans
7-10 Tbsp salt, pepper, sweet paprika
100 g liquid sour cream

Directions

1
Drain the pineapple, collect the juice. Cut the pineapple into small pieces. Peel onions and garlic, dice finely
2
Fry the onions and garlic in hot oil. Sprinkle sugar over it and caramelize lightly. Add the sauerkraut and oregano and fry vigorously. Deglaze with 1 l water, pineapple juice and tomato chili sauce, stir in broth. Bring to the boil and simmer covered for 20-30 minutes
3
Rinse all the beans and let them drain. Heat them in a stew with pineapple. Season to taste and drizzle sour cream over it (do not boil any more!)