Preparation Time100 minutes
Serving Size4 People
Clean, trim, and cut the beans into bite-size pieces. Chop the onions and mince the garlic. Melt the butter in a large Dutch oven or a heavy-bottomed pot. Add the onions and garlic, as well as a pinch of salt, and sauté until translucent. Add the flour and paprika and stir until the flour is dissolved and the onion mixture is thickened. Add the beans and enough water to cover (approximately 6 cups).
Bring to a boil and add 6 more cups of water. Stir in the chicken granules (adjust the amount to your preference), black pepper and red pepper flakes to taste. Return to a boil, then reduce to a simmer. Simmer for 2 1/2 hours, covered.
Beat the eggs in a small bowl or a measuring cup. Turn off the heat and hold a fork over the soup. Pour the beaten eggs through the tines of the fork into the soup.
Add one tablespoon of distilled vinegar, stir, and serve with a dollop of sour cream.