Snow is coming. Ok, maybe only 2 inches, but still good reason for bean soup.
This recipe is one of our favorites– the kids clean their plates before we are done with ours and it has my favorite spice– smoked paprika!

Smoked Paprika White Beans

4 cups of cooked white beans (see recipe how to cook the beans using a pressure cooker method bellow)
2 cups of water
12 ounces of smoked sausage, cut into 1/2-inch slices
2 medium potatoes, cut in thirds
1 medium onion, chopped
2 bay leaves
2 tsp smoked paprika
2 tablespoons of olive oil

salt  and black pepper to taste

Add all ingredients to the slow cooker, cover, and cook on high for 4-5 hours.

White beans pressure cooker method:
Add food to the pressure cooker according to manufacture instructions.
To be safe, I always make sure there are 2 inches of liquid above the food and the pot is do not exceed the 2/3 full level.
In the pressure cooker add:
2 cups (about 1 pound) of white beans. I used navy beans
6 cups of water
Close the pot according to manufacture instructions.
When the weighted-jiggle top starts to rock, I marked 10 minutes. In the end of 10 minutes turn it off. When the pressure is over, beans are ready to use or store.

I used 4 cups for the Smoked Paprika White Beans and froze the other 2 cups for later use.