Heat a large pot (or a Dutch oven) and add the chopped bacon. When the bacon is roasted add the onion and garlic. Cook it slowly until the onions are clear and glassy.
Remove the pot from the heat and add the smoked paprika powder, stir it and add 3 cups cold water. Note! If the paprika powder is burn, the stew will be bitter.
Add the sauerkraut, then mix it well. Cook it for 20-25 minutes.
Add the beans without its water.
Add the sour cream. Stir it well. Bring it to a boil and cook it for 5-10 minutes.
Serve it hot.
Notes
I don't forget the salt. Usually I don't add the salt to this soup, because sauerkraut is salty.
The best Hungarian sauerkraut that I can buy on the market is'nt too salty. It is made with pepper, bay leaves and some slices of quince. I add all of the ingredients to the soup exept for quince.
Taste the sauerkraut. If it is too salty wash it once or twice in clear water.