Csülkös Bableves (Creamy Ham and Bean Soup)

cooking.nytimes.com

arodenha

4 tablespoons olive oil (or canola oil)

2 strips bacon, chopped (optional)

1 yellow onion, finely chopped

1 large celery stalk, finely chopped

4 medium carrots, peeled and thinly sliced

5 garlic cloves, finely chopped

1 pound dried pinto beans or cranberry beans, soaked overnight and drained (see Tip)

1 large smoked ham hock (about 1 pound), at room temperature

2 dried bay leaves

¼ cup all-purpose flour

Salt and black pepper

2 teaspoons sweet Hungarian paprika, plus more for garnish

1 teaspoon smoked paprika, plus more for garnish

½ cup sour cream, plus more for serving

Roughly chopped fresh parsley, for serving

Directions at cooking.nytimes.com

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