Bean Stew with Sausages

Finely chop the onion, dice the carrots, chop the red bell peppers and celery stalks, and mince the garlic cloves.

Fry the sausages in a separate pan until browned, then slice them into rounds and set aside.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until it's soft and translucent, about 3 minutes.

Stir in the minced garlic and sauté for another 30 seconds until fragrant.

Add the diced carrots, chopped red bell peppers, and chopped celery to the pot.

Pour in the 200 ml of beef or vegetable stock.

Cook the vegetables until they begin to soften, stirring occasionally, about 8-10 minutes.

Stir in the 3 tablespoons of tomato paste.

Cook the tomato paste for 1-2 minutes, stirring constantly, to deepen its flavor.

Add approximately 1 liter of water to the pot, adjusting the amount to achieve your preferred stew-like consistency.

Drain and rinse the canned white beans, red kidney beans, and runner beans. Add them to the pot.

Bring the stew to a gentle simmer and cook until all the flavors are well combined and the vegetables are fully tender, about 20-30 minutes.

If using dried beans instead of canned, remember to soak them overnight and then boil them twice (changing the water each time) before adding them to the stew to ensure they cook through properly.

Once the beans are cooked through and tender, add the sliced fried sausages to the stew.

Season the stew generously with salt, black pepper, oregano, dried spearmint, savory, turmeric, sweet paprika powder, and cayenne pepper. Stir well to combine.

Reduce the heat to low and let the stew simmer for another 10-15 minutes, allowing the flavors to meld.

Ladle the warm bean stew with sausages into bowls.

Garnish each serving with freshly chopped parsley before enjoying.