Cabbage and Bean Soup

• One 27 oz can Sauerkraut - I like Silver Fleece
• 2-16 oz cans Dark Kidney beans
• One small onion
• Garlic 
• Salt, pepper and paprika 

Smoked pork -preferably ham hocks per Uncle Nick.  I use pork steak or chops or a ham bone.  Also can add sliced kielbasa.

Rinse sauerkraut 2-3 times with water and drain.  Empty cans of beans into pot.  Fill each empty can with water and stir.  Put that water in pot.  Add sauerkraut. Add pork product and cover with water.  Add seasonings, chopped onion and garlic.  Simmer for 1 1/2 hrs.

In small frying pan, brown flour in about 3 tbls of bacon grease.  This is called ‘the zafrig’- thickener.  Stir into pot and simmer for another1/2 -1 hrs. Make more zafrig if necessary.