I got this recipe from an older gentleman at an open air produce stand.
Yield:
8-10 servingsIngredients
2 large cans Bush’s Green Beans with Shelly’s
1 large can whole kernel corn
1 large can or bag Kraut
4-5 slices fat back or bacon
Instructions
Drain beans, corn, Kraut juice. Reserve kraut juice (save Kraut for another recipe). Mix together beans, corn, and kraut juice in large bowl with lid. Place in refrigerator overnight. Stir several times. Fry meat, remove meat; add bean mixture, bring to a boil, reduce heat, simmer until beans are of desired tenderness.
