Kielbasa With Sauerkraut, Carrots, White Beans and Dill |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An original recipe inspired by my Polish grandmother's cooking. For a milder flavor, you can rinse and drain the sauerkraut. I serve this with crusty rye bread. Ingredients:
1 teaspoon olive oil |
1 1/2 lbs kielbasa, sliced 1/2 inch thick |
3 carrots, peeled and thinly sliced |
1 1/4 cups water |
1 (30 ounce) jar polish sauerkraut or 2 (15 ounce) cans sauerkraut, drained |
1 (15 1/2 ounce) can navy beans, drained and rinsed |
2 teaspoons dried dill |
Directions:
1. Heat oil in a large skillet.
2. Add kielbasa and brown over high heat.
3. Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
4. Add sauerkraut, beans and dill.
5. Bring to a boil, cover, reduce heat to low and simmer 30 minutes.
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