Tushenaya Kapusta

3/4 cup dried peas
3 cups sauerkraut
3/4 cup water
1 large onion, chopped
1/4 tsp canola oil (optional)
3 Tbsp flour
1 clove garlic, crushed
salt and pepper to taste

Soak peas overnight. Drain and rinse well. Cover with fresh water and cook until tender. Rinse sauerkraut in water and drain. Add 3/4 cup water and cook for 15 minutes. Combine with peas, saving excess liquid aside. Steam fry or saute onion. Sprinkle flour over onions and brown lightly. Pour reserved liquid into onion mixture, add crushed garlic. Stir until sauce thickens. Add sauce to peas and sauerkraut and stir. Add salt and pepper to taste and simmer for 30 minutes.