A beautifully sweet and sour Slovenian sauerkraut and bean stew that is both humble and flavourful.
- 2 medium potatoes, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 2½ cups / 500g sauerkraut, rinsed
- 2 cans / 400g / 14.10 ounces each borlotti beans, drained and rinsed* (2½ cups or 450g cooked beans)
- Salt, to taste
- Pepper, to taste
- Place the potatoes in a small pot and fill with enough cold water to cover them with an additional few inches. Bring to a boil and check on them occasionally, so the water doesn’t boil over.
- While the potatoes are cooking, add the olive oil and onions to a large pot on medium heat and saute for a couple of minutes. You want them to be golden but not browned.
- Add in the garlic and saute for a further 1-2 minutes.
- Add the bay leaves, tomato paste, smoked paprika, sauerkraut and 2 cups / 500ml water (or stock). Mix well and bring to a simmer.
- At this point, the potatoes should be cooked. Check by putting a knife through one. It should go straight through. Drain the water and roughly mash them with a fork.
- Add them to the large pot with another 2 cups / 500ml of water (or stock) and mix well. Let it simmer for 15 minutes with the lid askew to retain the liquid.
- Add in the cooked beans, stir and simmer for a further 20 minutes.
- At the end, freshly grind some pepper to taste and add salt if needed. Remove the bay leaves and serve.
Beans: You can use any beans. Kidney, cannellini or pinto also work really well in this stew.
- Diet: Vegan