1/2 lb. dried Roman beans
1 lb. smoked ham hocks
3 or 4 qts. water
1 sm. can sauerkraut or 1 lb. fresh kraut-cabbage
3 tbsp. shortening
3 heaping tbsp. flour
1 med. onion, diced

Wash beans and cook with ham hocks in large kettle in about 3 to 4 quarts of water. When beans are almost done, add sauerkraut and cook about 1/2 hour longer. Melt shortening in skillet; add flour and onion; brown as for gravy. When flour is brown, add about 1 to 1 1/2 cups water or enough to make thin gravy. Add this gravy to soup and cook about 5 minutes longer. Salt and pepper to taste.