Portuguese bean stew with sausages

Ingredients:

• 450 g dry red beans or large cannellini beans (rinsed and sorted) or 2 cans (425 g) of canned red beans
• 225 g of sliced ​​smoked bacon (optional)
• 225 g Spanish thyme, sliced ​​into 0.5 cm thick circles chorizo ​​sausages (dry-cured spicy pork sausage) or other spicy sausage
• 2 medium Yukon Gold potatoes, cut into 1 cm pieces
• 1 large onion, coarsely chopped
• 4 medium-sized garlic cloves, thinly sliced
• 1/4 cup tomato paste
• 4 tbsp of water
• 1 can (800 g) diced tomatoes
• 2 chopped celery stalks
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons of honey
• 1 tbsp. sweet paprika
• 2 tsp coarse salt, plus a little more
• 1 medium-sized bay leaf

Preparation:

1. If using dry beans, place them in a large bowl and add water to a level 5 cm above the beans. Soak for 8 hours or overnight. Drain. If using canned beans, drain the brine and rinse.
2. Place a large heavy skillet over medium heat and add the bacon (if using). Cook until browned and crispy, about 10 minutes. Remove from heat. Pour off all the fat, reserving only a tablespoon, and return the skillet to the heat. Add the sausage and cook until browned. Using a slotted spoon, transfer the sausage to a bowl.
3. Pour off all the fat, reserving only a tablespoon, and return the pan to medium heat. When the fat is hot and shimmering, add the onion and garlic, celery, and bell pepper, stir to coat, and sauté until golden brown, about 4 minutes. Add the tomato paste and cook until fragrant, about 30 seconds.
4. Add the potatoes and stir to coat with the tomato paste. Add the beans, chorizo, and the remaining ingredients except the bacon and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors meld and the beans are tender, about 1 to 1.5 hours. Crumble the bacon over the beans and season with more salt if needed. Remove the bay leaf, divide the beans among serving bowls, and serve.