1 Cup Dried Pink Beans -- Rinsed

2 Tbsp Freshly Rendered Lard, Bacon Fat -- Or

Oil 1/2 Lb Boneless Pork Butt -- Diced

3 Cloves Garlic -- Chopped

1 Medium Yellow Onion -- Chopped

2 Qts Beef Stock

2 Tsp Hungarian Paprika

3 Cups Sauerkraut -- Rinsed And Drained

Salt And Freshly Ground Pepper -- To Taste Garnish 1/2 Cup sour cr

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.

This sounds very strange but is actually quite good.

REG5 shared by Sheryl Donner, Iowa City