Served as starter. Non-vegetarian dish.

1 cup dried Pink Beans, rinsed

2 Tablespoon freshly rendered Lard, Bacon Fat Or Oil

1/2 lb Boneless Pork Butt, diced

3 Cloves Garlic, chopped

1 medium Yellow Onion, chopped

2 quarts Beef Stock

2 teaspoon Hungarian Paprika

3 cups Sauerkraut, rinsed and drained

Salt and freshly ground Pepper to taste

Garnish

1/2 cup Sour Cream

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.

Serves: 6

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