Creamed Cranberry Bean Soup – Beans and Grains

1/2 lb Dried cranberry beans

1 lb Kolbasz

4 qt Water

4 Peppercorns

1/2 Onion — diced

—–ROUX—– 1 tb Bacon drippings

1 tb Flour

1 Onion — minced

—–THICKENER—– 1/2 pt Sour cream

1 tb Flour

Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take 1/2 pt. sour cream which is at room temperature.

Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.