- 2 cups dried white beans – soaked overnight in water with a splash of lemon or whey
- 2 quarters chicken stock
- ½ – 2 lbs sausage of your choice
- ½ tea spoon or both thyme and black pepper
- 2 cups sauerkraut
Rince beans and simmer on low in pot filled with water for several hours until cooked. Drin the beans and add chicken stock with sliced sausage. Simmer and add thyme, pepper and salt to taste. Turn off the heat and add sauerkraut (in order to avoid destroying the enzymes and other nutrient in the raw cabbage). Wait a few minutes for the sauerkraut to warm up and serve.