1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste
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.