Sauerkraut-bean stew

Name: Sauerkraut-bean stew
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 125 g dried white and red beans; 1 can(s) (236 ml) Pineapple in slices; 2 Onions; 2-3 Garlic cloves; 2 TABLESPOONS Oil; 1-2 TABLESPOONS dried oregano; 2-3 TABLESPOONS demerara sugar; 1 can(s) (850 ml) Wine cabbage (mild and juicy); 1000 ml Vegetable broth (instant); 150 ml Tomato-chili sauce; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sweet peppers; 100 g Whipped cream; 7-10 Tbsp Parsley and oregano

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

125 g dried white and red beans
1 can(s) (236 ml) Pineapple in slices
2 Onions
2-3 Garlic cloves
2 TABLESPOONS Oil
1-2 TABLESPOONS dried oregano
2-3 TABLESPOONS demerara sugar
1 can(s) (850 ml) Wine cabbage (mild and juicy)
1000 ml Vegetable broth (instant)
150 ml Tomato-chili sauce
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sweet peppers
100 g Whipped cream
7-10 Tbsp Parsley and oregano

Directions

1
Soak the beans in water overnight. Then pour into a sieve and allow to drip off. Put the beans in plenty of boiling water, cover and cook over medium heat for about 2 1/4 hours. In the meantime, pour the pineapple into a sieve, collecting the juice. Cut the pineapple slices into pieces. Peel and roughly dice the onions. Peel garlic and chop finely.
2
Heat oil in a pot, fry onions until translucent, add garlic and oregano, fry briefly. Add pineapple, sauté, dust with sugar and allow to caramelize slightly. Add the sauerkraut. Deglaze with stock, pineapple juice and tomato chili sauce, bring to the boil, cover and simmer over medium heat for about 25 minutes. In the meantime, pour the beans into a sieve and drain. Add the beans, bring to the boil again and season with salt, pepper and paprika. Drizzle with cream and serve garnished with parsley and oregano