Creamed Cranberry Bean Soup

• 1/2 pound cranberry beans dried
• 1 pound kolbasz
• 4 quarts water
• 4 each peppercorns
• 1/2 each onions diced
• Roux
• 1 tablespoon bacon drippings
• 1 tablespoon flour, all-purpose
• 1 each onions minced
• Thickener
• 1/2 pint sour cream
• 1 tablespoon flour, all-purpose

1. Wash beans.
2. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste.
3. When beans and meat are cooked, make roux: Brown roux ingred.
4. til brown in color and add 1 c. water; bring to a boil.
5. Add this to soup and cook about 5 minutes until soup comes back to a boil.
6. Take 1/2 pt.
7. sour cream which is at room temperature.
8. Mix in 1 tb.
9. flour to thicken.
10. 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).
11. Bring back to gentle boil, then turn heat off.

water, peppercorns, onions, bacon, flour, onions, sour cream, flour

Taken from recipeland.com/recipe/v/creamed-cranberry-bean-soup-39226 (may not work)