Courgette, Lemon & Thyme Sauerkraut with Creamy Beans

One of my favourite combinations so far  is courgette, lemon and thyme sauerkraut with creamy white beans.

Coming in to Autumn, beans are comforting and wholesome, while the zesty kraut brings brightness and a little taste of Summer, it cuts through the creamy beans beautifully

The contrast in flavour and texture makes the beans feel fresh, vibrant and satisfying.

Simple white bean bowl

I use Bold Bean Co white beans for this, I absolutely LOVE Bold Beans. They beat a tin of beans any day of the week and make meal prep so much easier.

Simply heat the beans gently in their own stock. Keep the bean stock in the pan rather than draining it, it’s rich, silky and adds a lovely depth.

Add plenty of freshly ground black pepper and, if you like, a little extra rosemary and thyme. I don’t add any salt because the beans are already seasoned.

Once it's hot, you have two delicious ways to serve it.

The easy bowl

Spoon the warm beans into a bowl and top with a tablespoon or so of courgette, lemon & thyme sauerkraut.

That’s really all you need.

The lemon lifts everything, while the thyme ties beautifully into the herbs in the beans.

Or, pile it onto sourdough

For something a little more substantial, spoon the warm beans over a slice of toasted sourdough, then finish with a generous spoonful of kraut.

You get crisp, chewy sourdough, creamy beans and that lovely punch of fresh, fermented flavour from the kraut.

It’s a simple combination, but it works so well!