Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion and sliced carrots, sautéing for about 5-7 minutes until the onions soften and turn translucent.

Stir in the sliced smoked sausage and cook for another 5 minutes until the edges begin to brown and render some fat.

Add the minced garlic, sweet paprika, and smoked paprika, stirring constantly for 1 minute until fragrant to release the oils in the spices.

Sprinkle the flour over the meat and vegetables, stirring well to coat everything evenly, and cook for 1-2 minutes to toast the flour slightly.

Mix in the tomato paste, then slowly pour in the broth while stirring continuously to prevent any lumps from forming.

Add the rinsed beans and the bay leaf to the pot, bringing the mixture to a gentle boil.

Reduce the heat to low, cover partially, and let the stew simmer for 25-30 minutes until the broth has thickened and flavors have melded.

Taste the stew and season with salt and plenty of freshly cracked black pepper according to your preference.

Remove the bay leaf, ladle into bowls, and garnish with fresh parsley before serving with crusty bread.