Ingredients

• 300 g sausage
• 200 g smoked bacon
• 2 tablespoons olive oil or vegetable oil
• 1 onion
• 2 small carrots
• 1 red bell pepper
• 500 ml stock
• 1 can white beans
• 1 can crushed tomatoes
• parsley
• spices: 1 tablespoon each of marjoram and dried oregano, 1/2 teaspoon hot paprika, 1 teaspoon sweet paprika, ground pepper

Preparation

1. Peel the sausage casing if necessary, then dice it. Dice the bacon as well.
2. Pour 1 tablespoon of olive oil or vegetable oil into a wide pot, preferably heavy-bottomed. Add the bacon and fry over low heat, stirring occasionally, for about 7 minutes until the fat renders out.
3. Add the diced sausage and fry together for about 5 minutes until the ingredients start to brown. Add the diced onion and fry, stirring occasionally, for about 5 minutes.
4. Add 1 tablespoon of olive oil or vegetable oil, the peeled carrots cut into slices, and the diced bell pepper, and fry for about 3 minutes. Add the spices toward the end.
5. Pour in the hot stock and bring to a boil. Cook for 5 minutes, then add the contents of the can of beans (beans with the liquid) and cook for another 5 minutes.
6. Add the canned crushed tomatoes (if whole, blend them together with the juice) and cook for about 5-10 minutes.
7. Check the seasoning with salt, and serve with parsley and bread.