Sausage and Bean stew

This recipe is a variation of this recipe. We used Salsiccia sausages and stora vita bönor, which we substituted for lima beans. I don't know if these are the same or different.

Ingredients:

• Cooking oil
• 900g-1kg Raw salsiccia sausage
• 1 pack bacon
• 4 onions, sliced
• 6 garlic cloves, sliced
• 2 tsp hot chilli powder or smoked paprika
• 2, 400g crushed canned tomatoes
• 300ml chicken stock
• 4 tbsp tomato purée
• 3 tbsp Worcestershire sauce
• 4 tbsp dark brown muscovado sugar
• 3 tsp dried mixed herbs
• 2 bay leaves
• 3–4 tsp frozen thyme
• 200ml water
• 3, 400g big white bean cans
• salt and freshly ground black pepper

Method

1. Cook the sausages for 10 minutes on medium high heat until brown on all sides and set aside.
2. Fry the bacon pieces in the frying pan until they begin to brown
3. Place the onions in the frying pan and fry over a medium heat for until they start to soften.
4. Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown.
5. Sprinkle over the chilli powder or smoked paprika and cook together for a few more minutes.
6. Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
7. Pour over the water and bring to a simmer.
8. Use a pair of kitchen scissors to cut the sausages into thick discs and add the sliced sausages and bacon to the stew. Let it cook on low heat for 20 minutes.
9. Drain the beans and rinse. Stir the beans into the casserole, and continue to cook for 10 more minutes or on very low heat until the sauce is thick. 
10. Season to taste with salt and freshly ground black pepper