In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes.

Add the sliced smoked sausage to the pot and cook for another 5 minutes until browned, then remove the meat with a slotted spoon and set aside.

In the remaining fat, sauté the chopped onion, carrots, and celery for about 8-10 minutes until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Return the cooked sausage and bacon to the pot, then add the drained beans, broth, bay leaves, and black pepper.

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow flavors to meld.

While the stew simmers, prepare the roux (zafrig) by heating the vegetable oil in a small skillet over medium heat.

Whisk the flour into the hot oil and cook for 2-3 minutes until it turns a light golden color.

Remove the skillet from the heat and immediately whisk in the sweet and smoked paprika (be careful not to burn the paprika).

Take a ladle of hot broth from the stew and whisk it into the roux to temper it, creating a smooth paste.

Pour the roux mixture into the main pot, stirring constantly to ensure it dissolves completely and thickens the stew.

Simmer for an additional 10-15 minutes until the stew reaches your desired consistency.

Taste and adjust seasoning with salt if necessary, keeping in mind the saltiness of the bacon and sausage.

Remove the bay leaves before serving hot with a slice of crusty bread or pickled onions on the side.