Ingredients:

- 500 g white or brown beans soaked overnight

- 300-500 g smoked dry pork meat (neck, ribs, hogs or similar, with some fat on it)

- 1 slice smoked bacon

- 2 smaller or 1 big onion chopped

- 2 cloves of garlic roughly chopped

- 1 bay leave

- 1 tsp dry oregano

- 1 tsp dry basil

- 1tsp dry thyme

- 1 carrot sliced

- ½ celery stalk sliced

- 1 small parsnip root sliced

- 1-2 tbs finely chopped Italian parsley

- salt

- 5 black peppercorns

- olive oil

- 1 tbs flour

- 1tsp ground paprika

Method:

* Put soaked beans into cold water, bring it to the boil, cook shortly and then discard water and rinse the beans.

* Put beans into fesh water and add onion, garlic, smoked meat, carrots, celery, parsnip, bay leaves, herbs and peppercorns.

* Bring it to the boil, add salt, parsley and some olive oil.

* Cook until beans are completely cooked, but still firm (aprox. 1-11/2 h).

* Fry in the pan flour on the oil to become golden, add ground paprika, then some water from the beans and stir into smooth cream, then add to the beans. Cook for additional few minutes until sauce thickens. Check for salt and season to taste if needed.