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Journaling:
Beans and kraut is a German dish that Daves mother, Ruth Clausing Lamb brought to the family. It is clearly a winter dish, so Ruth made it a tradition to serve it for her husbands birthday dinner in January. We found out, after she died, that he didnt especially like it, but he did love the family gathering. There was no written recipe, so one year I spent the afternoon with her as she made it, taking notes. It was a good thing I did, for the family tradition has outlived both Daves parents. He, his siblings, and all Charles and Ruths local grandchildren get together in January (rotating homes) to honor Dads birthday. I know they would both love knowing this.
Several of us are not fond of sauerkraut, so I found a solution to that problem. The kraut is added at the last moment to the huge pot, so just before that happens, the cook separates about a fourth of the stew into a different pot. One year Barbara tried to accommodate her sons girlfriends vegetarianism by cooking the pork separate. It was a disaster. We made up our minds that vegetarians need to figure out their own solution from now on!
This serves a crowd of at least 20. We usually serve Jell-O salad and corn muffins with it...because thats what Ruth did!
The recipe:
Combine in the biggest pot you have, 32 oz. Great Northern (white )beans; 3 to 5 lb. bone-in pork roast, and salt and pepper to taste.
Cover with water & bring to boil.
Simmer about 2-2.5 hours with lid on, stirring often as it tends to stick to the bottom of the pan.
Remove pork. Discard string, bones,
etc., & cut meat into chunks. Return
meat to pot & continue simmering with
10 to 12 potatoes that have been peeled and cut into quarters--lid on--40 to 60 minutes. Be
SURE potatoes are tender. They will
not get tender after kraut is added.
Separate enough for those who dont like
kraut and keep warm in smaller pan.
Add 2 quart jars of sauerkraut that has been rinsed and drained, and cook about 15 minutes.
