Yield: 8 Servings
|½ pounds||Dried cranberry beans|
|½ \N||Onion; diced|
|1 tablespoon||Bacon drippings|
|1 \N||Onion; minced|
|½ pint||Sour cream|
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.