Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped bacon and cook for 3-4 minutes until it starts to render its fat and crisp up.

Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the sliced smoked sausage and minced garlic, cooking for another 2-3 minutes until fragrant.

Sprinkle the flour and sweet paprika over the mixture. Stir constantly for 1 minute to cook off the raw flour taste and toast the paprika.

Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.

Add the rinsed kidney beans and the bay leaf. Stir well to combine.

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld.

Remove the bay leaf. Taste the stew and season with salt and black pepper as needed.

Ladle into bowls and garnish with fresh chopped parsley before serving with crusty bread.