Creamed Roman Bean Soup - cooking recipe

Ingredients

3 qt. water
1/2 lb. dried beans
1 lb ham hocks
3 Tbsp. flour
1/2 pt. sour cream
2 1/2 to 3 c. milk
1/4 c. vinegar
Salt and pepper to taste

Preparation

Wash beans and cook with ham hocks in 3 qts. of water. When beans are done, mix flour with small amount of water into a smooth paste. Add sour cream and milk; mix well. Add to the bean soup. Add vinegar and cook until soup comes to a full boil. Season with salt and pepper to taste.