Beans & Sauerkraut (Grah I Kupus) Mom's Version

1 pound white Great Northern beans  

1 large can sauerkraut, rinsed and drained 

1 pound diced bacon 

1 small finely diced onion 

1 clove minced garlic 

1 cup all-purpose flour 

2 teaspoons salt or to taste 

1/2 teaspoon pepper 

1/4 teaspoon hot or sweet paprika, to taste

Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain and rinse beans, and transfer them to a large pot or Dutch oven with 1 gallon water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer, uncovered, for about 2 hours or until almost tender, adding more water, if necessary.

** YOU CAN USE CANNED OR A LARGE JAR OF ALREADY PREPARED GREAT NORTHERN BEANS, JUST DRAIN THE LIQUID OFF AND COOK IN YOUR POT OR DUTCH OVEN WITH THE 1 GALLON OF WATER **

Add sauerkraut and continue cooking while you prepare this zafrig (roux). Saute bacon and onion in large skillet until fat has rendered from the bacon. Using a slotted spoon, remove bacon and onion, and stir it into the sauerkraut and beans along with the garlic.
Into the bacon grease, add flour, salt, pepper and paprika, stirring constantly to prevent burning, until zafrig is golden brown. Remove from heat and slowly add 2 cups cold water, whisking constantly until smooth. Add this to the sauerkraut and beans, mixing well. Cook 20 minutes. If too thick, add more water. If too thin, cook longer.