Sauerkraut-bean stew

Name: Sauerkraut-bean stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g low-calorie sausage; 2 Onions; 2 (150 g each) red peppers; 1 tablespoon (10 g) Oil; 1 can(s) (850 ml) Sauerkraut; 1/2 l Vegetable broth; 1 can(s) (425 ml) Italian beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g low-calorie sausage
2 Onions
2 (150 g each) red peppers
1 tablespoon (10 g) Oil
1 can(s) (850 ml) Sauerkraut
1/2 l Vegetable broth
1 can(s) (425 ml) Italian beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Remove the skin from the sausage, cut it in half lengthwise and slice it. Peel and finely dice onions. Clean, wash and chop the peppers. Heat oil in a pot. Brown the sausage briefly in it and take it out. Sauté onions and bell peppers in frying fat.
2
Add sauerkraut and stock. Pour beans on a sieve, rinse and add to the sauerkraut. Bring everything to the boil and cook for 25 minutes. Add slices of sausage shortly before the end of cooking time. Season to taste with salt and pepper. Wash and chop parsley and sprinkle over the sauerkraut-bean stew
3
Preparation time approx. 45 minutes