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.