Country Bean Soup

From "Extending the Table"
Serbia

2 cups white or pinto beans
2 quarts water (2 liters)
8-10 slices bacon or end of ham bone
1-2 carrots, thickly sliced
1 1/2 tsp salt or to taste
2 Tbsp butter
2 Tbsp flour
1 Tbsp paprika

1. Soak beans in water overnight. Add carrots and salt. Cook 35-40 minutes until carrots and beans are tender.
2. In small frypan, melt butter. Stir in flour an paprika. Add flour mixture to soup. Cook until thick. Serve with fresh bread.

*Slow cooker option:
Soak beans in water overnight. In morning, add bacon, carrots, and salt. Cook on high 1-2 hours, followed by 8-10 hours on low. Or cook 5-6 hours on high, or 10-12 hours on low. Add flour mixture 1 hour before serving.