Step 1. Add ham hock and water to large pot. Boil for approximately one hour. Add beans, green pepper, carrots, onion, and celery. Boil until beans are soft.

Step 2. Remove ham hock and all vegetables. Strain beans into a bowl, keeping some of the liquid.

Step 3. Place cooked beans and carrots in a Cuisinart and pulse until beans and carrots and mashed and mixed. Add some of the liquid as needed.

Step 4. Peel and finely chop one onion. Place in frying pan with six tablespoons of oil. Saute onion until it turns brown. Add the tablespoon of paprika. Mix and continue to cook for two more minutes.

Step 5. Add half of the onion mixture to the bean dip and mix to incorporate. Place in serving bowl. Add the other half of onion mixture as a topping over the dip. Serve with chips or as a spread on homemade bread. Keep in the refrigerator for up to one week.

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