Ingredients Jump to Instructions ↓

  1. 1 Cup Dried Pink Beans -- Rinsed

  2. 2 Tbsp Freshly Rendered Lard, Bacon Fat -- Or Oil

  3. 1/2 Lb Boneless Pork Butt -- Diced

  4. 3 Cloves Garlic -- Chopped

  5. 1 Medium Yellow Onion -- Chopped

  6. 2 Qts Beef Stock

  7. 2 Tsp Hungarian Paprika

  8. 3 Cups Sauerkraut -- Rinsed And Drained Salt And Freshly Ground Pepper -- To Taste Garnish

  9. 1/2 Cup sour cr Place the beans in a

  10. 6 quart soup pot and add

  11. 3 cups of cold water. Cover and bring to a boil. turn off the heat and let sit for 1 hour. In a frying pan, add the lard, grease or oil and brown the pork. Add the garlic and onion; saute until the onion is tender. Drain the beans and return to the pot. Add the pork mixture, beef stock and paprika to the beans. Cover and simmer for 1 hour or until the beans are tender. Using a slotted spoon, remove about 3/4 of the beans to a food processor blender. Add about 1-1/2 cups of the stock left in the bean pot and puree the beans. Return to the pot, adding the sauerkraut. Cover and simmer for 1 hour or until the kraut is very tender. add the salt and pepper, being generous with the pepper. Serve in bowls with a dollop of sour cream. This sounds very strange but is actually quite good.

Instructions Jump to Ingredients ↑

  1. REG5 shared by Sheryl Donner, Iowa City


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