Tangy Sauerkraut and Beans
Tangy Sauerkraut and Beans
| Ingredients |
| 1 (14.5 oz.) can of Crispy Sauerkraut, drained |
| 1 (14.5 oz.) can of Cut Green Beans, drained |
| 1 (14.5 oz.) can of Cut Wax Beans, drained |
| 3/4 cup olive oil |
| 1/2 cup sugar |
| 1 cup red onion, chopped |
| 1 (14.5 oz.) can of red kidney beans, drained |
| 1 cup green bell pepper, diced |
| 1/2 cup red bell pepper, diced |
| Fresh ground pepper, optional |
| Heat olive oil, sugar, and red onion to simmer; cool. Mix in all remaining ingredients and stir. Add fresh ground pepper, if desired. Chill several hours or overnight before serving. |
| Makes 8 servings |