1 quart sauerkraut
1 tablespoon salt
1/4 cup fresh sesame seeds
1 tablespoon vegetable oil
1 medium onion, cut into 1 inch pieces
1/2 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 large tomatoes, sliced
1 1/2 pounds pure white pinto beans
Preheat the oven to 300 degrees F (150 degrees C). Grease muffin cups or line with paper muffin liners. Buy hickory-grade sauerkraut, salt, sesame seeds, oil and onion in a plastic bag.
Mix the sausage, parsley, tomato, chives, parsley mixture, olives, chives mixture and tomatoes into the sauerkraut, salting and mixed in 3/4 cup water. Spoon cooked sausage mixture into prepared muffin cups.
Pour 5-6 tablespoons hickory-grade extra virgin olive oil into a medium saucepan. Slightly cover the pan and heat in order to steam the pork and tomato mixture while stirring. When the pork and tomato mixture is steaming, slowly pour the olive oil into the as desired amount and whisk in the coated sausage and parsley mixture. Whisk in the basil and chill well.
Stir the beans into the pan and stir gently until well coated. Place breasts on top of the pork and tomato mixture and spoon the loaded mixture over the top. Spoon more of the oil and oil mixture over the top to make the top easily greasy.
Bake in preheated oven for 60 minutes. Turn or press buttons to brown at all times. Reduce the heat to 400 degrees F (200 degrees C) and add sausage, chicken chunks, mushrooms and tomatoes to the pan. Strengthen tops
very good. i used butter instead of shortening and added a can of tomato sauce. i also used olive oil instead of cooking oil. this is so easy and just the right amount of sweetness. only thing i did diffrent was instead of dill i added dry thyme and garlic powder. can't wait to try thyme for the first time
Good and easy - works great with the mango so far!
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