1 lb White beans, dried 1 1/2 lb Sauerkraut 3/4 lb Salt pork 4 ea Potatoes, cubed 1/2 c Vegetable oil 1 1/2 tb Flour 1 ea Onion, lg. chopped coarsely 1 ts Salt 1 ts Black pepper 4 ea Bay leaves 3 ea Garlic cloves, minced 2 tb Peppercorns 1/2 c Yogurt, plain 1 ea Carrot, lg. chopped Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into 1/2" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more. Before serving, add the yogurt.
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