7 qts. water
1 lb. roman beans
1 lg. can sauerkraut
1 lb. bacon, diced
1 c. flour
1 tsp. salt
1/2 tsp. each of pepper, garlic salt, onion salt
1/4 tsp. paprika

Wash beans. Soak overnight. Cook beans in 7 quarts water for about 2 hours. Add sauerkraut and continue cooking while you prepare the thickenings (below). Saute diced bacon in skillet until thoroughly rendered, then remove bacon from the grease and add to the beans and kraut.

Into the bacon grease, add 1 cup flour and seasonings, stirring constantly to prevent burning - mixture will begin to thicken and brown. When nicely browned, remove from heat and slowly add 2 cups cold water, stirring as it comes to a nice smoothness. Add this mixture to beans and kraut. Cook 20 minutes longer.