1/2 lb. dried pinto beans, cranberry or kidney beans (may use more0
2 smoked ham hocks
1 lb. smoked pork ribs
12 to 15 cups water
2 bay leaves
4 cloves garlic, smashed, but not whole
2 lbs. sauerkraut, drained
1 lb. kielbasa (optional)
3
3 potatoes, peeled and chunked (optional)
Few splashes of Liquid Smoke (if you have no smoked meat)
Salt and freshly ground black pepper
1/3 cup oil or bacon grease
1 large onion
1/3 cup flour
1/2 tsp. paprika
Instructions
Sort and clean the beans and soak them overnight in about 1 gallon water. Rinse and transfer them to a large pot or Dutch oven with 1 gallon water. Add water, ham hocks, pork ribs, bay leaves and garlic and bring to a boil again, skimming off any foam that may arise to the top. Rinse sauerkraut thoroughly in a colander. Drain sauerkraut and add to pot with beans. Reduce heat and simmer, uncovered, for about 2 to 3 hours until beans are tender, adding more water, if necessary.
Clean meat off of bones and return to soup. Discard bay leaves before serving.
Prepare the Zafrig (roux) for thickening and flavor of the soup. Don't skip this step. Use wqual parts oil to flour. Sauteonion in oil or bacon grease in large skillet until translucent. Add flour, salt, pepper and paprika (for slight color), stirring to prevent burning, until zafrig starts to brown (5 minutes maybe). Remove from heat and pour over soup. Add 1 cup cold water into pan, scrape bottom until thickened and add to soup. Mix well and cook for another 1/2 hour or so. This soup thickens when refrigerated because of the hocks and only GETS BETTER the next day
Serving
Suggestions
Serve with Pogoca
Originally Submitted
12/3/2011
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