We usually cook it with smoked knuckle of pork or with sausage.
As you can see I prefer the version with sausage.
150-200 gram drained speckled beans (soaked in cold water over night); 500-600 g smoked knuckle of pork, or sausage (sliced), carrot, parsley root (sliced), parsley 1 small onion, celery, water, and salt (to taste).
Place sausage, onion, salt and beans and the vegetables in a large soup kettle. Fill kettle about 1/2 full of water and cook these ingredients about 2 hours. And make a roux. Ingredients for roux:
1 tablespoon of oil, 1 tablespoon of flour, paprika , 2 or 3 clove of garlic.
Place flour on a small board, make a well in the flour, add salt and egg, mix taking up the flour bit by bit. Knead well. This should be very stiff dough. Stretch by hand into a plate size circle and pinch off bean-size bits to drop into soup.