Bean soup with smoked pork hocks

My take on a traditional Hungarian dish. Make this if you ever come across some smoked pork hocks!

Ingredients
1 lb beans
2 smoked pork hocks
a few carrots
one yellow onion
one garlic clove
1 tbsp vegetable oil
2 tbsp flour
0.5 tbsp paprika
salt to taste
one piece of spicy Hungarian sausage

for the pasta:
1 egg
1 cup flour
1 tsp salt
water

Preparation
Soak the beans in water overnight.

To a large pot add the beans, then your cleaned carrots, the onion (cut into eights, if you don't mind eating it later), garlic, the pork hocks and the sausage.

Add water to cover everything in the pot and cook until the beans are almost done. Remove the carrots and sausage when those are cooked. Slice them and set aside.

Knead the pasta ingredients into a hard dough, adding enough water without making it soft. Roll the pasta out into a quarter inch rectangle. Cut into quarter inch wide stripes, then pinch into small bits. Cook in salted boiling water, drain.

When the beans are done, prepare a roux from the flour and oil. When it's light brown, add the paprika and heat for a little while. Pour it into the soup stirring quickly, to prevent lump formation.

Add back the pasta, carrots and sausage. Bring to a boil, salt to taste and simmer for a few minutes. I also like to remove the bone from the pork hocks and chop the meat into bite-size bits.

Bon appetit!