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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 1 cup pink beans rinsed
- 2 tablespoons bacon drippings
- 1/2 Lb pork shoulder diced
- 3 cloves garlic chopped
- 1 medium yellow onion chopped
- 2 Qts beef stock prefer veal stock if possible
- 2 teaspoons paprika
- 3 cups sauerkraut rinsed and drained
- 1 x salt and black pepper to taste
- 1 x garnish
- 1/2 cup sour cream
Method
- Place the beans in a 6 quart soup pot and add 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.
