Kielbasa With Sauerkraut, Carrots, White Beans and Dill

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1 1⁄2 lbs kielbasa, sliced 1/2 inch thick
• 3  carrots, peeled and thinly sliced
• 1 1⁄4 cups water
• 1 (30 ounce) jar  polish sauerkraut or 2 (15 ounce) cans sauerkraut, drained
• 1 (15 1/2ounce) 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.