This recipe for Serbian sauerkraut and beans or kupus i grah is a thick porridge that can be served as a main course or side dish. It is flavored with bacon or other smoked meat.
- Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain, and rinse beans, then transfer them to a large pot or Dutch oven with 1-gallon of 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.
- Add sauerkraut and continue cooking while you prepare this (roux). Sauté 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.