2 lbs. lean pork shoulder
1 tsp. salt
1/8 tsp. pepper
1 (1 lb. 14 oz.) can sauerkraut
1 tsp. caraway seeds
1 inch piece bay leaf
1 (12 oz.) can beer
1 lb. can red kidney beans

Cut pork into 1 1/2 inch cubes. Brown pork slowly in 5 quart Dutch oven on top of stove. Sprinkle with salt and pepper. Drain and rinse sauerkraut; add to browned meat. Sprinkle caraway seeds over meat and kraut. Add bay leaf and beer. Simmer stew on top of the stove for about 1 hour or until meat is tender. Drain beans and mix into stew. Simmer until beans are hot. Serve with black bread, boiled potatoes, and plenty of beer.