How to Stew White Beans With Sauerkraut & Pork
- 1). Fry three strips of bacon in a skillet with some butter or vegetable oil, over medium heat, for approximately five minutes or until the bacon is crispy. Transfer the bacon to some paper towels so that the excess grease can be absorbed. Leave any grease remaining in the pan and cut the bacon strips into small pieces.
- 2). Chop the two onions and place them in the skillet with the bacon grease. Saute over medium heat for five to six minutes or until they become translucent.
Move the onions from the skillet to a medium-sized mixing bowl with the slotted spoon, add the bacon pieces and sauerkraut and toss well. - 3). Place the sauerkraut, bacon, and onion mixture in a large saucepan.
Peel, core and thinly slice the apple. Add the apple to the saucepan with the bay leaf, sugar and white wine. Raise the heat to medium high and bring the mixture to a boil while stirring. Reduce the heat to medium-low, cover, and simmer for 30 minutes. - 4). Rinse and drain the white beans, then add them with salt and pepper, to taste, to the saucepan. Let the ingredients simmer -- covered -- for 20 minutes.
- 5). Place the smoked pork chops on top of the mixture in the saucepan and let the contents simmer -- covered -- for 20 to 30 minutes.
