Omas Sauerkraut With White Beans And Pork Recipes

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
• Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

OMA'S SAUERKRAUT WITH WHITE BEANS AND PORK

Steps:

• Fry the bacon in a skillet over medium heat until it is crisp, about 5 minutes.
• Remove the bacon with a slotted spoon and drain it on absorbent paper.
• Add the onions to the skillet, and sauté them until they are translucent, about 6 minutes.
• Transfer the onions with a slotted spoon to a medium bowl.
• Add the cooked bacon and the sauerkraut to the bowl, and toss to blend well.
• Transfer the sauerkraut mixture to a large saucepan.
• Add the apple, bay leaf, sugar, and wine.
• Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes.
• Add a little water, or additional wine, if the mixture begins to dry out.
• Add the beans, salt, and pepper, cover, and simmer for 20 minutes more.
• Place the smoked pork chops or the sausages on top of the mixture, cover, and simmer for 20 minutes more, or until the meats have warmed through.
• Serve hot.
• Serves 8.

GERMAN BAKED BEANS

Steps:

• In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 1 to 1-1/2 hours or until bubbly.

JOTA: SAUERKRAUT, BEAN AND PORK SOUP

Steps:

• 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 large casserole or Dutch oven, heat the olive 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 speck, 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.

GREAT GRANDMA'S PORK AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.