Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 270.02 Kcal (1131 kJ) | ||
| Calories from fat | 228.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.4g | 39% | |
|---|---|---|---|
| Cholesterol | 26.5mg | 9% | |
| Sodium | 160.18mg | 7% | |
| Potassium | 245.28mg | 5% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 238.29 Kcal (998 kJ) | ||
| Calories from fat | 201.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.42g | 39% | |
|---|---|---|---|
| Cholesterol | 23.38mg | 9% | |
| Sodium | 141.35mg | 7% | |
| Potassium | 216.46mg | 5% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 3.91g | 18% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 4.54g | 10% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 11.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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