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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
Direction:
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.
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For
Details about Ingredients , check your nearest American Store
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