1 lb. Great Northern beans
1 lg. carrot
1 leek
1 clove garlic
1 bay leaf
1 ham hock (about 1/2 lb.)
2 tsp. salt
2 tbsp. butter
1/3 c. chopped onions
1 tsp. paprika
2 tbsp. chopped parsley
2 tbsp. flour
2 tbsp. vinegar
1/2 c. sour cream

Cover beans with 6 cups cold water and let soak overnight. OR for quick method, cover beans with measure amount of water, bring to boil and boil 2 minutes. Cover and let stand 1 hour.

To beans and soaking liquid add carrot, leek, garlic, bay leaf, ham hock and salt. Cover and simmer until beans are tender, about 1 1/2 hours. Remove ham hock and set aside. Drain beans, reserving liquid. Discard carrot, leek, garlic and bay leaf. Melt butter in saucepan and saute onions until tender. Blend in paprika, parsley, flour and vinegar. Measure reserved bean liquid and add water if necessary to make 2 cups. Add to saucepan and cook until thick. Combine with beans. Simmer 10 minutes. Stir in sour cream and heat through, do not boil. Yield: 6 to 8 servings.