Ingredients:
- 1 lb. cranberry beans
- 1 lg. can sauerkraut
- 1 med. onion
- 1 clove garlic
- 1 tbsp. oil
- 1 heaping tbsp. flour
- Salt to taste
Instructions:
Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.
