Rolled Ham, Beans and Sauerkraut
Upgrade of a dish that I shared previously on my pages, with an addition of beans.
I like to use pinto or red kidney beans, but other kinds of beans would go good with the dish as well.
Pinto beans are a speckled variety of common beans that are known for their creamy texture, mild flavor and ability to absorb flavors. But did you know that its Spanish name translates to "speckled bean," referring to its mottled skin, which becomes uniform when cooked?
One of the best combinations with sauerkraut definitely has to be beans, bringing earthiness to the acidity in sauerkraut, with added nice smoked meat and potatoes is just something in my domain of home cooked, cozy meal.
Cook diced potatoes in salted water. Do it separately from the sauerkraut because if you do it together you may have a hard time getting the potatoes fully cooked because of the acidity of sauerkraut.
In a separate pot fry sliced bacon until it releases fat, about a minute, then add chopped sauerkraut, minced garlic and bay leaves. Cook with stirring for a couple of minutes. Add a splash of water as needed.
Season with salt and pepper, add chopped rolled ham, drained pinto beans and cover with beef stock.
Cook for 10 minutes, then stir in a teaspoon of tomato paste and potatoes and cook for a few more minutes.
Rolled Ham, Beans and Sauerkraut
Ingredients
Instructions
- Cook diced potatoes in salted water.
- In a separate pot fry sliced bacon until it releases fat, about a minute, then add chopped sauerkraut, minced garlic and bay leaves. Cook with stirring for a couple of minutes. Add a splash of water as needed.
- Season with salt and pepper, add chopped rolled ham, drained pinto beans and cover with beef stock.
- Cook for 10 minutes, then stir in a teaspoon of tomato paste and potatoes and cook for 5 more minutes.
