1/2 lb. dried pinto beans
2 tbsp. vegetable oil
1 sm. onion, peeled & chopped
2 tbsp. flour
1 1/2 tsp. paprika
5 c. water
1 or 2 bay leaves
1 tsp. salt
1 med. carrot, peeled & cut into thin 3" long slices
1 sm. parsnip, peeled & cut into thin 3" long slices
1/2 lb. smoked sausage
1 1/2 tsp. white vinegar
1/2 c. sour cream

1. In a colander, rinse beans well until cold water and let drain. Place beans in a medium bowl, add enough water to cover and let soak overnight.

2. Drain beans in a colander.

3. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and saute until transparent. Add flour and cook, stirring constantly, until light brown.

4. Add beans, paprika, 5 cups water, bay leaves, salt, carrot and parsnip to kettle and stir. Cover and simmer over low to medium-low heat for about 30 minutes.

5. Cut sausage into 1" pieces and add to soup. Cook for 30 minutes more or until beans are tender.

6. Just before serving, add vinegar and stir. Place 1 cup of hot soup in a small bowl, add sour cream and stir until smooth. Add sour cream mixture to kettle and stir well. Serves 4.