1. The night before, add the dried beans to a bowl with a good amount of water and let them soak overnight (at least 12 hours).

2. Rinse the beans and add to a large pot with water – cook them for about 1 hour. Drain and let cool down.

3. Prepare the veggies – peel and chop the onion and garlic finely. Clean the carrots and knob celery (peel if needed) and dice finely. Wash and clean the celery stalks and dice finely as well. Clean the potatoes (peel them if you feel like it) and cut them into bite-size pieces.

4. Add some oil to a Dutch oven or large pot and heat up. Remove the sausages from the casings and crumble the meat. Add to the pot and fry until nicely browned – takes several minutes normally. If the meat loses a lot of liquid you can add some flour to help the meat brown instead of cooking it in its own juices. Take out of the pot and keep on the side in a bowl.

5. Add some more oil if needed and sauté the onions until soft and glossy. Add the garlic and cook for a minute or so with the onions. Add diced carrots, knob celery, and celery stalks, and let cook for 2-3 minutes while stirring constantly. Add the potato pieces and mix to combine. Add the veggie broth and season with oregano, cayenne pepper, smoked paprika powder, salt, and pepper. Cover the pot and let the stew cook for about 15 minutes, then add the meat and let cook for another 15 minutes or until the potatoes are cooked nicely. Season with more salt and pepper, if needed, and serve with some chopped parsley