Kielbasa and Bean Stew

Begin by submerging cannellini beans in a substantial container, then cover them with multiple inches of chilled water. Allow the beans to rest for an extended period of time, typically between 8 hours and overnight. Next, transfer the beans to a large cooking vessel and cover them with fresh water. Cook the beans over low heat until they become tender, which typically takes 45 minutes to an hour.

During this time, heat a skillet over medium-high heat and add oil. Then, cook the bacon and sausage until they are nicely browned, taking around 5 to 10 minutes. Remove the cooked meats from the skillet and transfer them to a separate container, reserving some of the grease in the process.

In the same skillet, cook the onions using the reserved grease until they are also nicely browned, taking around 5 to 10 minutes. Add the cooked onions to the bowl with the meats.

Combine the meat mixture, bay leaves, and allspice into the cooked beans. Bring the mixture to a gentle simmer and then add tomatoes, marjoram, garlic, salt, and pepper. Continue to cook the stew for 10 to 15 minutes, stirring occasionally. If there is not enough liquid in the pot, add water as needed.

In a separate small saucepan, melt butter over low heat. Add flour and stir it into a smooth paste. Remove the saucepan from the heat source and add the butter-flour mixture to the stew. Stir in paprika powder and continue to simmer until the stew has thickened, approximately 15 minutes.