Best 6 Kraut N Beans Recipes
**Introduction:**
Kraut 'n Beans is a hearty and flavorful dish that combines the tangy sourness of sauerkraut with the savory smokiness of kielbasa and the creamy richness of beans. This classic comfort food is a staple in many households, and for good reason. It's easy to make, budget-friendly, and absolutely delicious.
This article provides three variations of this classic dish: a traditional version, a vegetarian version, and a slow-cooker version. The traditional recipe combines sauerkraut, kielbasa, navy beans, onions, and spices for a robust and satisfying meal. The vegetarian version swaps out the kielbasa for smoked tofu, creating a dish that is just as flavorful and satisfying. And the slow-cooker version makes it easy to prepare this dish ahead of time, so you can come home to a hot and delicious meal after a long day.
No matter which recipe you choose, you're sure to enjoy this classic comfort food. Serve it with a side of mashed potatoes, roasted vegetables, or a simple green salad for a complete and satisfying meal.
BAKED BEANS AND SAUERKRAUT
An easy way to jazz up some baked beans for the sauerkraut lovers. Make it with or without the sausage.
Provided by Parsley
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Combine all ingredients well.
- Pour in a 2 1/2 to 3 quart casserole.
- Bake at 325° for about 2 hours.
- Can make in crockpot on low for about 4-6 hours.
KRAUT 'N' BEANS
This is an amazing dish and soo delicious. The tasty sauerkraut surprises everyone, even folks like me who don't care for sauerkraut. I always get raves when serving this dish, and requests for the recipe too. Have served samples of these beans to over 200 (in about an hour) for Bean Days, a local hometown celebration. I was...
Provided by Marsha Baker
Categories Other Side Dishes
Time 3h15m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together and bake at 350 for about 3 hours, stirring occasionally. Or bake in slow cooker on low for 6 - 8 hours stirring occasionally.
HAM, BEAN AND BACON SOUP WITH SAUERKRAUT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
- Cool completely and store for a make-ahead meal.
- To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.
DIANE'S BAKED BEANS WITH SAUERKRAUT
Everytime I make these beans and take them to a party I am always asked for the recipe. Don't expect leftovers. My niece Jennifer doesn't like baked beans but she loves these. I had to share this recipe so I can put it in my Zaar cookbook and because it is soooo delicious!!!
Provided by Diane G.
Categories Beans
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 350.
- Miix well.
- Pour in cassserole dish.
- Cover.
- Bake covered for 2 hours.
- Uncover and bake for 30 minutes.
- I sometimes use turkey polish sausage.
Nutrition Facts : Calories 366.7, Fat 17.2, SaturatedFat 5.9, Cholesterol 31.3, Sodium 746.6, Carbohydrate 41.5, Fiber 6.8, Sugar 22.7, Protein 12.9
SAUERKRAUT AND BEAN SOUP
Make and share this Sauerkraut and Bean Soup recipe from Food.com.
Provided by Lali8752
Categories One Dish Meal
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring the kidney beans to a boil in a large pot with plenty of salted water.
- Remove from the heat, cover and set aside for 1 hour.
- In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
- Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
- Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
- Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
- Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
- Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3
BRATWURST, SAUERKRAUT AND BEAN CASSEROLE
Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.
Provided by MLTDEBBIE
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
- Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
- Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 38.5 g, Cholesterol 84 mg, Fat 33.8 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 11.5 g, Sodium 2905.5 mg, Sugar 15.3 g
Tips:
- Choose the right cabbage: Use a firm, fresh head of green cabbage for the best results.
- Shred the cabbage thinly: This will help it ferment and absorb the flavors of the other ingredients.
- Use a variety of beans: This will add flavor and texture to the dish. Some good options include pinto beans, black beans, and kidney beans.
- Don't be afraid to experiment with seasonings: Garlic, onion, and caraway seeds are all classic additions to sauerkraut and beans, but you can also try adding other spices, such as cumin, coriander, or chili powder.
- Let the dish ferment for at least 2 weeks: This will allow the flavors to develop and the sauerkraut to become tangy and sour.
Conclusion:
Sauerkraut and beans is a delicious and healthy dish that can be enjoyed all year round. It's a great source of probiotics, fiber, and vitamins, and it's also very easy to make. So next time you're looking for a hearty and flavorful meal, give this recipe a try.
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