Sauerkraut – Not Just For Hotdogs Anymore


Sauerkraut is one of those things that I only imagined eating on a hotdog or in Polish bigos.  That was up until I made the amazing, Bean & Sauerkraut Stew from Seitan Is My Motor.  I tweaked it a little to suit my taste and translated the recipe into cups.  Try this awesome recipe!

Bean & Sauerkraut Stew II

1 tablespoon olive oil

1 medium onion, diced

2 medium -sized red bell peppers, diced

2 teaspoons minced fresh rosemary

2 cloves garlic, minced

1 cup sauerkraut, drained

2 medium diced tomatoes

1 1/2 cups cooked chickpeas

3 cups cooked red beans (I used anasazi beans)

3 cups vegetable broth

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon honey

Salt and pepper to taste

Saute onion, pepper, and rosemary in olive oil.  Add all other ingredients and simmer 30 minutes covered and last 10 minutes uncovered.  Remove 1/2 of the stew and puree in blender, add this back in to the stew to thicken it.  (I cooked my own beans.  If you use canned, drain and rinse them before adding to stew.)


Black Bean and Sweet Potato Chili

Grey April showers are what we’re getting in Utah, but here in the kitchen the soup bowl is full of color.  Although I’m not really a fan of sweet potatoes unless they come in the form of fries with lots of fry sauce, this soup is heavenly!

Black Bean and Sweet Potato Soup

1 medium onion

1/2 large red bell pepper, seeded and diced

3 cloves garlic, minced

1 jalapeno, stemmed, seeded, and finely diced

1 tablespoon olive oil

2 cups crushed tomatoes

2 1/2 cups cooked black beans

1 cup diced sweet potato or winter squash

1 cup vegetable broth

1 teaspoon mild chili powder

1 teaspoon ground cumin

1/4 teaspoon chipotle chile powder

1 teaspoon Mexican oregano

salt and pepper to taste

1/2 cup crushed pineapple and juice

1/4 cup chopped cilantro

Saute the onion, red bell pepper, garlic, and jalapeno in the olive oil for a couple of minutes.  Add the crushed tomato, beans, sweet potato, broth, and spices and simmer until sweet potato is soft.  Remove from heat, stir in pineapple and cilantro.

This would also be a good rice topper.

Black Beans With Rice And Mangoes

This is one of those recipes that uses ingredients from both a short and long term pantry.  Beans and rice can be stored for long periods, while the peppers and mangoes can be stored for a shorter length of time in the freezer.  If you make this in the late summer, peppers from the garden are also an option.  This recipe was adapted from, Fresh From the Vegetarian Slow Cooker.

Black Beans With Rice and Mangoes

1 small onion

1/2 red bell pepper

1 small jalapeno, seeded

2 garlic cloves

1 teaspoon fresh ginger

1 Tablespoon olive oil

3 cups cooked black beans

1/2 cup water

1 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon dried oregano

1 teaspoon brown sugar

salt and pepper to taste

1.  Put onion, red bell pepper, jalapeno, garlic, and ginger in a food processor and chop it up.

2.  Place all ingredients in the crock pot.

3.  Turn crockpot on low and cook for 6 to 8 hours.

4.  Serve over rice and top with chopped mango and scallions.

Savory Beans

I’ll probably need to apologize to someone, but I’m pretty sure I don’t ever want a slice of pinto bean pie or brownies made with any type of beans.  Beans should stay in the savory section of the cookbook where they belong.  So without further adieu here’s how to cook up a pot of savory beans to be used in bunches of recipes.

2 cups of beans – rinsed and sorted through to remove any little sticks or stones.

Place them in a pot, cover beans with water 2″ above the bean line and let sit overnight.  In a hurry – boil 1 minute and let sit covered for one hour.

Rinse beans and cover with one inch of water.   Cook for approximately 2 hours or until beans are tender.


1.  In my opinion beans don’t smell very good cooking by themselves, so I like to add a diced onion and a couple of cloves of garlic.

2.  Beans can be frozen after cooking for use in recipes at a later date.