Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Dried cranberry beans |
| 1 pounds | Kolbasz |
| 4 quarts | Water |
| 4 \N | Peppercorns |
| ½ \N | Onion; diced |
| 1 tablespoon | Bacon drippings |
| 1 tablespoon | Flour |
| 1 \N | Onion; minced |
| ½ pint | Sour cream |
| 1 tablespoon | Flour |
ROUX
THICKENER
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take ½ pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.