| How To Cook: |
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1. Wash the beans and soak overnight.
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2. Boil them in the water in which they have been soaked and when soft rub through a hair sieve.
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3. Chop the onions and fry them in the dripping.
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4. When they are golden-brown, stir in the flour and continue to cook until the flour is also evenly browned, and then adds this onion and flour mixture to the sieved beans.
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5. Put all together into a saucepan, pour in the stock (the peasants frequently use stock in which bacon or ham has been boiled), add salt as required and simmer the soup for 1 hour.
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6. Stir a little pepper into the sour cream and add to the soup; reseason and reheat, but do not allow it to boil.
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7. Serve immediately.
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