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 ½ 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 ½ 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!