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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.
