Kielbasa With Sauerkraut, Carrots, White Beans and Dill

Lorac's Note:

An original recipe inspired by my Polish grandmother's cooking. For a milder flavor, you can rinse and drain the sauerkraut. I serve this with crusty rye bread.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 teaspoon olive oil
• 1 ½ lbs kielbasa , sliced 1/2 inch thick
• 3 carrots , peeled and thinly sliced
• 1 ¼ cups water
• 1 (30 ounce) jarpolish sauerkraut or 2 (15 ounce) cans sauerkraut , drained
• 1 (15 ½ ounce) can navy beans , drained and rinsed
• 2 teaspoons dried dill

Directions:

1. Heat oil in a large skillet.
2. Add kielbasa and brown over high heat.
3. Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
4. Add sauerkraut, beans and dill.
5. Bring to a boil, cover, reduce heat to low and simmer 30 minutes.