Quick Sauerkraut, White Beans, and Chouriço

A combination of sour cabbage, creamy beans, and spicy chorizo makes a yummy dish.

1 whole cabbage, thinly sliced

340g/ 12 oz cooked white beans

180g/ 6oz chouriço (about 1 link)

6 tablespoons white vinegar

3 tablespoons olive oil

3 tablespoons salt

1 teaspoon mustard

5 grinds white pepper

sprinkle of cayenne pepper (optional)

In a large pot add enough water to cover the bottom.  Add cabbage, vinegar, salt, mustard, pepper, and cayenne (optional).

Cover pot. Cook cabbage over low heat until it has softened, but is still crunchy (about 30 to 40 minutes).

In the meantime remove skin from the chouriço, if necessary. Slice into 2.5 cm/ 1 in pieces. Fry in oil until outside is crispy.

Add chouriço and white beans to cabbage and warm throughly. Serve.