How to make
Soak the beans in advance overnight. The next day, put them to boil, discarding the first water. Once the beans boil for a bit, add the chopped vegetables (without the tomatoes), a little oil and boil until completely soft.
Then add the chopped tomatoes and bring to a boil. At the same time, roast the sausages. For the roux, heat oil in a pan and fry the flour and paprika in it. Stir until you get a sludge and gradually dilute it with a few ladles of broth from the beans. Then put everything back in with the beans and add the sliced sausage pieces.
Season with salt, pepper, spearmint and optionally some savory. Crumble in the dried chili pepper as well. Boil for 10 minutes. Remove and add chopped parsley if desired.
Serve a portion of beans and sausage garnished with a pile of boiled and seasoned with salt rice.
