Drain the canned pinto beans into a colander and rinse under cold water, roughly chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and cut the sausages into 1/2 inch (1.25 cm) thick rounds
Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin oive oil
After 1 minute add in the sliced sausages, mix with the olive oil, once lightly sauteed, about 3 minutes, remove from the pan and set aside
Using the same pan with the same heat, add in all the chopped vegetables, mix with the olive oil, after 3 minutes add in the oregano, cumin and hot smoked paprika, quickly mix together, then add in the tomatoes finely grated (about 1/2 cup - 125 grams), mix together and simmer
Once the tomato has thickened, about 3 minutes, add in the drained pinto beans, the sauteed sausages and season with sea salt & black pepper, mix together, then add in 1 cup (or more) water and 2 bay leaves, mix together and bring to a boil, then place a lid and lower to a low-medium heat
After 10 minutes, remove the bay leaves and the pan from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe