*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Pig’s feet, smoked
      1/2   lb           Pork ribs, smoked
    1       ea           Celery knob -- peeled, diced
      1/4   lb           Beans
    1       md           Onions -- peeled, chopped
    1       tb           Lard
    1       tb           Parsley -- chopped
    1       tb           Flour, all-purpose
      1/2   tb           Paprika
    1       ea           Garlic cloves -- mashed
      1/2   lb           Pork sausage, smoked
    2       tb           Sour cream
     Cook smoked pig’s feet and pork ribs in 2 quarts
   water till the meat comes of the bones. Bone them and
   put meat pieces aside.
     Add the diced celery and the beans to the meat
   broth, cook till beans are done.
     Meantime, fry onion in lard over low heat. When
   onion is wilted, add chopped parsley and flour and
   make a brown roux over the lowest heat possible. Stir
   often to prevent burning.
     When the roux is light brown, mix in paprika and
   garlic; immediately add 1 cup cold water. Whip till
   smooth, then pour into the cooked beans.
     Add smoked sausage and 1/2 tablespoon salt. Simmer
   for 10 minutes.
     Cut smoked meats into small pieces, and add to the
   soup. Adjust salt. Add the sour cream.
     Serve with Little Pinched Dumplings (recipe).
     Almost any type can be used, cranberry or pinto
   beans, for instance. If you use dried beans, sook them
   overnight first.
     MM and upload by DonW1948@aol.com / CH
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