1 1/2 cups (375 mL) cooked beans 1 cup (250 mL) drained sauerkraut, snipped with scissors to prevent long strings
1/2 cup (125 mL) chopped sweet red, yellow or orange pepper
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) diced celery
1/3 cup (75 mL) plain yogurt, drained
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) caraway seed
1/4 teaspoon (1 mL) dry mustard
In a large bowl, combine beans, sauerkraut, sweet pepper, onion and celery. In a small bowl, combine drained yogurt, sugar, caraway seed and mustard; add to bean mixture and mix well. Cover and refrigerate for 24 hours before serving, stirring occasionally. Makes 8 servings.
TIP: To give a little more body to the yogurt, drain it for an hour or two before using. Just spoon plain yogurt into a sieve lined with a paper coffee filter. Place over a bowl, cover, and refrigerate until needed. Discard the liquid or reserve for another use.