|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 14g||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Serbian sauerkraut and beans or kupus i grah is a thick porridge that can be served as a main course or side dish. It is flavored with bacon or other smoked meat.
- 1 pound white Great Northern beans
- 1 pound sauerkraut, rinsed and drained
- 1 pound diced bacon
- 1 small finely diced onion
- 1 clove minced garlic
- 1 cup all-purpose flour
- 2 teaspoons salt or to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon hot or sweet paprika, or to taste
Steps to Make It
Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain, and rinse beans, then transfer them to a large pot or Dutch oven with 1-gallon of water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer, uncovered, for about 2 hours or until almost tender, adding more water, if necessary.
Add sauerkraut and continue cooking while you prepare this (roux). Sauté bacon and onion in large skillet until fat has rendered from the bacon. Using a slotted spoon, remove bacon and onion, and stir it into the sauerkraut and beans along with the garlic.
Into the bacon grease, add flour, salt, pepper, and paprika, stirring constantly to prevent burning, until zafrig is golden brown. Remove from heat and slowly add 2 cups cold water, whisking constantly until smooth. Add this to the sauerkraut and beans, mixing well. Cook 20 minutes. If too thick, add more water. If too thin, cook longer.