Ingredients1 lb White beans, dried1 1/2 lb Sauerkraut3/4 lb Salt pork4 ea Potatoes, cubed1/2 c Vegetable oil1 1/2 tb Flour1 ea Onion, lg. chopped coarsely1 ts Salt1 ts Black pepper4 ea Bay leaves3 ea Garlic cloves, minced2 tb Peppercorns1/2 c Yogurt, plain1 ea Carrot, lg. choppedSoak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into 1/2 cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more. Before serving, add the yogurt.