Sauerkraut And Bean Soup (frugal Gourmet)

Ingredients:

1 c Dried pink beans, rinsed
2 tb Freshly rendered lard or
Bacon fat or oil
1/2 lb Boneless pork butt, diced
3 Cloves garlic, peeled and
Chopped
1 md Yellow onion, peeled and
Chopped
2 Quarts beef stock, fresh
Or canned
2 ts Hungarian paprika
3 c Bottled sauerkraut, rinsed
And drained
Salt and freshly ground
Black pepper to taste
--------- GARNISH ---------
1/2 c Sour cream
--------- GARNISH ---------

Method:

Place the beans in a 6-quart soup pot, 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 and brown the pork.
Add the garlic and onion; saute until the onion is tender.
Drain the beans and return them to the pot.
Add the pork mixture, beef stock and paprika to the beans.
Cover and simmer for 1 hour until the beans are tender.
Using a slotted spoon, remove about 3/4 of the beans to a food processor or blender.
Add about 1-1/2 cups of the stock left in the pot to the beans and puree.
Return to the pot, adding the sauerkraut.
Cover and simmer for 1 hour 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.