Bean stew with sausages

Start making the stew the night before by soaking the beans for 12 to 24 hours. On the next day, drain and rinse the beans. Chop the onion and garlic, cut the carrots. Heat 1 tablespoon of oil in a frying pan and fry the onion and garlic until translucent. Put aside and cook the carrots for a few minutes on the same pan. Put the onion, garlic and carrots into a pot. Turn on the heat; add salt, sugar, dried thyme, cloves, peppercorns and tomato paste. Let it all simmer over a low heat for 1.5 hours. Check occasionally if the beans have taken in all the liquid and add some hot water as needed. Meanwhile, fry the sausages in 1 tablespoon of oil until brown and cut them into 2 cm pieces. When the beans have cooked for 1.5 hours, add the sausages and stew for another half an hour. When serving, add fresh thyme; parsley also goes well with this dish. Grind some black pepper on the bean stew. A bowl of steaming bean stew with crispy bread and a glass of wine – perfect comfort food in cold weather!