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| What You Need: |
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1 cup dried pink beans, rinsed
2 tablespoons freshly rendered lard or bacon fat or oil
½ pound boneless pork butt, diced
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and chopped
2 quarts Beef Stock or use canned
2 teaspoons Hungarian paprika
3 cups bottled sauerkraut, rinsed and drained
Salt and freshly ground black pepper to taste
GARNISH
½ cup sour cream
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| How To Cook: |
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1. Place the beans in a 6-quart soup pot, add 3 cups of cold water, cover, and bring to a boil. Turn off the heat and let sit for 1 hour.
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2. In a frying pan add the lard and brown the pork. Add the garlic and onion; saut © until the onion is tender. Drain the beans and return to the pot.
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3. Add the pork mixture, Beef Stock, and paprika to the beans. Cover and simmer for 1 hour until the beans are tender.
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4. Using a slotted spoon, remove about ¾ of the beans to a food processor or blender. Add about 1½ cups of the stock left in the pot to the beans and puree.
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5. Return to the pot, adding the sauerkraut. Cover and simmer for 1 hour until the kraut is very tender. Add the salt and pepper, being generous with the pepper.
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6. Serve in bowls with a dollop of sour cream.
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