Beans & Sauerkraut (Grah i Kupus)

1 package dried pinto beans (substitute a large jar of navy beans drained)
2 smoked ham hocks
1 lb. smoked pork ribs

12 to 15 cups water
2 bay leaves
4 cloves garlic, smashed, but whole
2 large cans sauerkraut, drained and rinsed

1 lb of kielbasa sliced into wide coins (optional)
3 potatoes, peeled and chunked (optional)

Salt and  black pepper

Wash the pinto beans and soak them overnight in about 1gallon water.  Sort and clean the beans and transfer them to a large pot or Dutch oven with 1 gallon water. (Or if you forget like I usually do, use the quick soak method.  Cover beans with water, bring to a rapid boil, shut off the heat, cover for an hour and drain and rinse.)  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. Add the kielbasa at this point. 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 roux for thickening and flavor of the soup.  Don't skip this step.

Zafrig (roux)

⅓ cup oil or bacon grease
1 large onion
⅓ cup flour
½  tsp paprika

Prepare the zafrig (roux). Use equal parts oil to flour. Saute onion 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, stir until thickened and add to soup. Mix well and cook for another ½ hour or so.  This soup thickens when refrigerated because of the ham hocks and tastes the next day. 

This was an almost weekly staple in our home. Sometimes instead of sauerkraut, mom and grandma substituted chunked potatoes for Grah I Krompire.